December is often a busy time for entertaining, so we thought we’d help out a little by bringing you a spot of mouth-watering inspiration from recipe developer and food stylist Annie Mae Herring. Author of food blog Toffee & Salt and curator of @theculinarybee Annie Mae has a passion for food and wine shown in her moody and atmospheric recipes that will make you weak at the knees.

Annie Mae has paired our very delicious 2018 Chablis Cru Vau De Vey, Jeremy Arnaud with her recipe below:

Pan Fried Scallops, Cauliflower & Vanilla Bean Puree with Black Pudding.
(Serves 2)

Ingredients

• 4 Scallops, seasoned with a little flaked salt and pepper
• 50g Black Pudding, crumbled
• 1 Small Cauliflower
• 1 Tsp Vanilla Bean Paste
• 200ml Double Cream
• 100g Salted Butter, melted
• Pinch of Salt
• Micro Herbs to decorate (optional)

Method

1.  Start by making your cauliflower puree. Remove the leaves and hard stem from the cauliflower only leaving the florets. Cut any particularly large florets in half.

2.  Boil a large pot of water, and add 1 Tbsp fine salt into the pot. Add the cauliflower florets and boil for 4/5 minutes. Drain, and immediately add to a food processor with the cream and melted butter. Blend together for 2/3 minutes.

3.  Using a fine mesh sieve, pour in your cauliflower mix- making sure there is a mixing bowl underneath to catch the puree. Using a spatula, try to get as much of your cauliflower through the sieve, and you should be left with a lovely puree.

4.  Pour that mixture into a sauce pot, and season to your personal taste. Finally add your vanilla bean paste, stir and set aside.

5.  Get two plates ready and add a heaped tablespoon of your puree onto your plate. Using the back of a teaspoon, drag from the middle of your puree to the end of the plate to create a puree streak!

6.  Add a tablespoon of butter into a frying pan, and set to a medium heat. Add your crumbled black pudding, and fry for 1-2 minutes. Immediately add to your plates. I dotted mine around the plate, by adding a good teaspoon at the fatter end of your cauliflower streak.

7.  Clean the frying pan and add another tablespoon of butter, set to a medium/high heat. Once the butter has melted, immediately add your scallops. Pan fry for 1-2 minutes a side. Add on top of your black pudding crumble, dot with micro herbs and serve immediately, with a glass of cold 2018 Chablis ler Cru Vau De Vey, Jeremy Arnaud.

2018 Chablis 1er Cru Vau De Vey, Jeremy Arnaud

The names Dauvissat and Raveneau have cast a shadow over the Chablis market but there are a few names making waves and may yet upset the hierarchy. Of them, Jeremy Arnaud is one of Chablis' rising stars. His delicious 2018 1er Cru Vau de Vay is taut, mineral and intense with a fine bead of saline acidity. Very impressive indeed from this name to watch. £29.99

GET 15% off this bottle with code: SCALLOPS15