Discovering Carlsbourg Butter

Today, we’re spotlighting Carlsbourg butter, a prized product from our local region. This butter is certified AOP (Appellation d’Origine Protégée) and is a perfect embodiment of quality and taste. What makes Carlsbourg butter so exceptional? It’s the unique herbs found at the altitude of the Ardennes that feed the cows, giving their milk a naturally rich Omega 3 content.

The Ardennes dairy manages over 500 local milk producers, fiercely defending their AOP status. For nearly 125 years, Carlsbourg butter has been delighting our palates!

Recipe: Grilled Scallops with Carlsbourg Butter, Hazelnuts, and Spices

In this recipe, we will pair the nutty flavor of Carlsbourg butter with succulent scallops and enhance the dish with the crunch of hazelnuts, a hint of coriander, and a touch of Espelette pepper. Are you excited to try this fantastic combination?

Recipe Information

• Servings: 4
• Preparation Time: 15 minutes
• Cooking Time: 10 minutes
• Total Time: 25 minutes
• Difficulty: Easy

Ingredients

• For the Scallops:
  • 12 large scallops
  • Salt to taste
  • Black pepper to taste
• For the Carlsbourg Butter Sauce:
  • 100 grams Carlsbourg butter (about 3.5 ounces)
  • 2 tablespoons chopped hazelnuts
  • 1 teaspoon coriander, chopped
  • 1/2 teaspoon Espelette pepper
  • Juice of half a lemon

Instructions

1. Start by seasoning the scallops with salt and black pepper on both sides.
2. In a skillet over medium heat, add half of the Carlsbourg butter. Once melted, add the scallops, cooking for about 2-3 minutes on each side until they are golden brown and just cooked through.
3. While the scallops are cooking, in another pan, gently toast the chopped hazelnuts until fragrant, about 2 minutes.
4. Remove the scallops from the skillet and set aside to keep warm.
5. In the same pan used for the scallops, add the remaining Carlsbourg butter, the toasted hazelnuts, coriander, lemon juice, and Espelette pepper. Stir until well combined and the butter is melted.
6. Arrange the scallops on plates and drizzle them with the hazelnut and spice-infused butter sauce.
7. Serve immediately, garnished with a sprinkle of additional coriander if desired.

Notes

This recipe works best with fresh scallops. Try to get the highest quality, preferably from sustainable sources.

Recipe Tips

• Experiment with other nuts like almonds or walnuts for a different flavor profile.
• If you cannot find Carlsbourg butter, use a high-quality unsalted butter as a substitute but consider adding a hint of nut flavoring.

Nutrition Information

Approximately 300 calories per serving.

Frequently Asked Questions

1. Can I substitute scallops with another seafood?

Yes, you can use shrimp or fish like cod or halibut for a different flavor and texture.

2. How do I properly clean and prepare scallops?

Make sure to remove the side muscle if it’s still attached and rinse them briefly under cold water, patting them dry before cooking.

3. Can I prepare the butter sauce in advance?

Yes, you can make the sauce ahead of time; just reheat gently before serving to prevent separation.

4. What wines pair well with this dish?

A crisp white wine like Sauvignon Blanc or a light-bodied Chardonnay complements the flavors beautifully.

5. Can this dish be made gluten-free?

Yes, this recipe is naturally gluten-free, but always check food labels if you’re using any packaged ingredients.