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Pan-Seared Patagonian Scallops with Malbec-Honey Glaze & Dulce de Leche Crema

An avant-garde Argentine dessert that challenges the palate. Succulent sea scallops are caramelized with vanilla sugar and paired with a sophisticated Malbec reduction and the iconic sweetness of Dulce de Leche.
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Prep Time 20 minutes
Cook Time 15 minutes
Reduction Time 10 minutes
Total Time 35 minutes
Servings: 4 portions
Course: Dessert
Cuisine: Argentine
Calories: 345
Ingredients Equipment Method Notes

Ingredients
  

Malbec-Honey Gastrique
  • 250 ml Malbec wine Preferably from Mendoza
  • 2 tbsp honey wildflower or orange blossom
  • 1 piece star anise whole
  • 1 tsp orange zest stripped into wide ribbons
Dulce de Leche Crema
  • 100 g Dulce de Leche authentic Argentine style
  • 100 g Mascarpone cheese chilled
  • 50 ml heavy cream cold
  • 0.25 tsp sea salt fine
Pan-Seared Scallops
  • 8 pieces Sea Scallops Large, U-10 size, dry-packed
  • 1 tbsp vanilla sugar or granulated sugar mixed with vanilla bean seeds
  • 30 g unsalted butter high quality
Garnish
  • 20 g hazelnuts toasted and crushed
  • 4 pieces mint sprigs fresh

Equipment

  • 1 Non-stick Skillet Heavy-bottomed for even searing
  • 1 Small Saucepan For the gastrique
  • 1 Mixing Bowl Chilled for the crema
  • 1 Whisk

Method
 

Prepare the Malbec Gastrique
  1. In a small saucepan, combine the Malbec wine, honey, star anise, and orange zest.
  2. Bring to a simmer over medium heat and reduce by two-thirds until the liquid is syrupy and coats the back of a spoon. Remove from heat and discard the star anise and orange zest. Set aside to cool slightly.
Whip the Dulce de Leche Crema
  1. In a chilled mixing bowl, combine the Dulce de Leche, mascarpone, heavy cream, and fine sea salt.
  2. Whisk by hand or with an electric mixer until medium peaks form. The mixture should be light and airy but hold its shape. Refrigerate until ready to plate.
Sauté the Scallops
  1. Thoroughly pat the scallops dry with paper towels. This is crucial for a proper sear.
  2. Lightly dust the flat sides of each scallop with the vanilla sugar.
  3. Heat a heavy-bottomed non-stick skillet over medium-high heat. Add the butter; once it foams and begins to turn nut-brown, place the scallops in the pan.
  4. Sear the scallops for 90 seconds on one side until a deep golden-brown crust forms. Flip and sear for another 30-45 seconds. The center should remain translucent and tender.
Plating
  1. Place a generous dollop of the Dulce de Leche Crema on each plate. Arrange two scallops alongside the crema.
  2. Drizzle the Malbec-Honey Gastrique over the scallops and around the plate. Garnish with crushed hazelnuts and a sprig of mint.

Notes

Ensure the scallops are 'dry-packed' to avoid excess moisture, which prevents the sugar from caramelizing properly. The contrast between the salty scallop and the sweet dulce de leche is the highlight of this dish.