Wine-marinated Scallops and its Red and White Wine Jelly Recipe

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In Summer French and Japanese cuisines tend to fuse in a new natural dimension with the need for lighter gastronomic ventures.

Servings: 4=


Cost per serving $0.33 view details
  • Scallops: 12 large
  • Red wine (Chinon, or a wine both spicy and solid, but not too heavy): 450 ml
  • White wine (Loire or Vouvray, or a slightly sweet white wine): 200 ml
  • Gelatin: 6 sheets
  • Olive oil (EV): 2 large tablespoons
  • Green leaves of your choice: ~250 g
  • Salt & pepper to taste


  1. -Marinate the scallops in 250 ml of red wine for 2 hours.
  2. -Drop the gelatin sheets in a bowl filled with cold water.
  3. Separately heat both wines slowly to lukewarm in two pans.
  4. Take gelatin sheets out of cold water bowl, drain them and add 3 of each to each wine pan.
  5. Wait until gelatin has dissolved.
  6. Pour the wine jelly into two deep plates or molds.
  7. Put in refrigerator until jelly has completely solidified.
  8. -ake the scallops out of their marinade.
  9. Cut them into thin slices.
  10. heat and reduce the marinade down to one third. Add olive oil, salt and pepper to marinade.
  11. Let cool completely.
  12. -Clean the vegetable leaves and place at the centre of plates.
  13. Make a rondo/circle of slices callops. Cut the jelly into small cubes and place them over or with the salad.
  14. Pour a spoon of the sauce over the salad.
  15. Enjoy the rest of the wine with it!


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Nutrition Facts

Amount Per Serving %DV
Serving Size 66g
Recipe makes 4 servings
Calories 47  
Calories from Fat 0 0%
Total Fat 0.05g 0%
Saturated Fat 0.01g 0%
Trans Fat 0.0g  
Cholesterol 2mg 1%
Sodium 46mg 2%
Potassium 40mg 1%
Total Carbs 6.95g 2%
Dietary Fiber 0.0g 0%
Sugars 6.17g 4%
Protein 1.75g 3%
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