Scallops & Carrot Purée With a Glass of Medot

4th June 2020

Scallops and Carrot Purée With a Glass of Medot

Creating a Fine Dining experience at home can be a great way to enjoy a date night with your lockdown partner.

If you want to create a wholesome fine dining experience then you are going to want to start with a starter, something delicious but not filling to start off your tastebuds.

Picking a Fine Glass of Bubbly

After looking in ‘The Finest Champagne & Sparkling Wines with their recommended food pairings’ book by Stefania Ruffo and Christopher Walkey, I found a similar dish, Scallops and Jerusalem Artichoke Purée that was paired with a bottle of Medot Brut Cuvée, so I thought this Slovenian Sparkling Wine would work nicely.

With vines dating back 40 years, Medot has been producing Slovenian Sparkling since the 1990s.

Medot Brut Cuvée Tasting Notes

Aromas – Green and yellow fruits with honey, a hint of oak and a smooth creamy finish.” 

Taste – “Delicate apricot, lightly toasted bread and citrus.”

This Slovenian Sparkling Wine won a Gold Medal in the Classic & Elegant Category at The World’s Finest Glass of Bubbly Awards 2019.

Scallops & Carrot Purée


  • Scallops
  • Carrot
  • Parsley

How To Make Scallops & Carrot Purée

  1. Fry the Scallops for a couple of minutes on each side.
  2. Boil the Carrot/s and then blend or mash.
  3. Put the blended/mashed Carrot into a round cutter on the plate.
  4. Add a sprig of parsley on top of the carrot.
  5. Serve with the Scallops and enjoy.

We here at Glass of Bubbly and the team at Mogul Matchmakers hope that you enjoy this starter and hope it inspires you to create a magical evening, filled with fine food and elegant Sparkling Wine.

Oliver Walkey

Champagne and Sparkling Wine Writer, Focused on Bringing the Exciting and Fascinating World of Bubbly to You.