Baked apples stuffed with scallops

Pair with Manzanilla

The salinity in the Manzanilla is a perfect echo to the brininess in the scallops.

Ingredients

Fuji Apple 
Small Scallop
 
Salt
 
Cinnamon
 
Bechamel Sauce

Directions

Bake 20 minutes whole potion of Fuji Apple in oven with 180 degrees C

Spread lovey smell in your kitchen. Add body and sweetness.

Put fresh apples into salted water.

Please prepare bechamel sause and boil scallops lightly.

Hollow out baked Fuji Apple and put bechamel sause, put cinnamon powder (slightly), put 4 pieces of fresh Fuji Apple and boiled scallops.

Enjoy with Manzanilla!

Masahiko Takimoto , Taki Japan Visit Website
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serving and consuming

Pairing Manzanilla with food

Manzanilla combines perfectly with fish and seafood, as well as with salted fish and cured meats.

Thanks to its low acidity, it is, together with Fino, the perfect choice to accompany salads, cold soups and dressings. 

Manzanilla fast facts

Always serve very chilled

Use an ice bucket with both ice and water to serve chilled between 6 & 8º C.

The wine of the sea

Perfect with fish, seafood and all styles of food from the sea.

Style of Glass

In traditional wide rimmed catavinos or in a white wine glass.

Analytic data

  • Alcoholic content 15 y 19% vol. (normally 15% vol.)
  • Sugar < 5 gr. / litre (normally < 1 gr. / litre)
  • Total Acidity (tartaric) 3 - 5 gr. / litre
  • Volatile Acidity (acetic) <0,25 gr. / litre
  • Very Low In Glycerine Content < 2 gr. / litre
Masahiko Takimoto , Taki Japan Visit Website
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