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Home Recipes Pierre Gagnaire’s Scallops with Clementine and Butternut Squash

Scallops with clementine and butternut squash

Best enjoyed with Belle Epoque Brut
Belle Epoque Brut
Starter
45 min
Ingredients (Serves 4)

16 large scallops (preferably from Erquy or Normandy)
1 large slice of butternut squash 
Juice of 6 clementines, stained
100g unsalted butter 
1 glass of Perrier-Jouët Grand Brut
1/4 puntarelle chicory 
Olive oil 
Fine sea salt
Freshly ground Sarawak white pepper
DISCOVER BELLE ePOQUE
Clementine scallops
1
Prepare the vegetables
  • Separate four large puntarelle leaves and set aside for serving. Finely slice the remaining chicory heart into thin strips.
  • Peel the butternut squash and cut it into 1cm-thick slices. Using a 4cm cutter, cut into neat discs, allowing at least five per person.
2
Cook the butternut squash
  • Heat a drizzle of olive oil in a large frying pan and brown the squash discs for around 5 minutes on each side.
  • Deglaze with the clementine juice, cover and cook gently for about 10 minutes until tender. Remove the squash and reserve, keeping the cooking juices in the pan.
3
Cook the scallops
  • Add the champagne to the pan and reduce by half. Stir in the butter to create a glossy sauce.
  • Season the scallops with sea salt and cook gently in the sauce for around 2 minutes, until just cooked through. Keep warm.
4
Plate and finish
  • Lightly brush the reserved puntarelle leaves with the clementine sauce and place one in the centre of each warm plate.
  • Arrange the butternut squash discs and scallops on top. Dress the sliced puntarelle with a little more sauce and scatter over the dish.
  • Finish with a spoonful of the warm sauce and a twist of freshly ground white pepper.
The sweetness of the scallops meets the brightness of clementine in a pairing illuminated by Belle Epoque. Its floral character and delicate freshness bring lift and precision to every element of the dish.
Pierre Gagnaire

Pierre Gagnaire, Perrier-Jouët Global Ambassador

Guided by intuition and an enduring respect for nature, Pierre Gagnaire is one of the world’s most influential chefs. Awarded three Michelin stars, he is renowned for a cuisine that combines technical mastery with emotion, allowing exceptional ingredients to reveal their fullest expression.

As Global Chef Ambassador for Maison Perrier-Jouët, Pierre Gagnaire creates pairings that reveal the elegance, freshness and floral character of the House’s champagnes. Inspired by the seasons and the natural world, his creations celebrate the dialogue between gastronomy, craftsmanship and champagne.
Meet Pierre Gagnaire
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