Baked apples stuffed with scallops
Pair with Manzanilla
The salinity in the Manzanilla is a perfect echo to the brininess in the scallops.
Ingredients
2
Fuji Apple
4
Small Scallop
Salt
Cinnamon
Bechamel Sauce
Directions
Bake 20 minutes whole potion of Fuji Apple in oven with 180 degrees C
Spread lovey smell in your kitchen. Add body and sweetness.
Put fresh apples into salted water.
Please prepare bechamel sause and boil scallops lightly.
Hollow out baked Fuji Apple and put bechamel sause, put cinnamon powder (slightly), put 4 pieces of fresh Fuji Apple and boiled scallops.
Enjoy with Manzanilla!
Masahiko Takimoto
,
Taki
Japan
Visit Website
serving and consuming
Pairing Manzanilla with food
Manzanilla combines perfectly with fish and seafood, as well as with salted fish and cured meats.
Thanks to its low acidity, it is, together with Fino, the perfect choice to accompany salads, cold soups and dressings.
Manzanilla fast facts
Analytic data
- Alcoholic content 15 y 19% vol. (normally 15% vol.)
- Sugar < 5 gr. / litre (normally < 1 gr. / litre)
- Total Acidity (tartaric) 3 - 5 gr. / litre
- Volatile Acidity (acetic) <0,25 gr. / litre
- Very Low In Glycerine Content < 2 gr. / litre
Masahiko Takimoto
,
Taki
Japan
Visit Website
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