Sustainability & Quality

Sourced from a Marine Stewardship Council (MSC) certified fishery and listed as a Best Choice by Seafood Watch, our Hokkaido scallops are hand-selected for their pristine sweetness and buttery texture. Seared to perfection, they develop a delicate golden crust while remaining tender and succulent inside.

Shep’s Insight to The Art of a Perfect Sear

The secret to achieving the perfectly caramelised crust on scallops is precision and patience. At Spare, our chefs follow a few key techniques to bring out the best in this delicate ingredient:

🔥 Start with dry scallops: Excess moisture prevents proper searing, so gently pat them dry before cooking.

🔥 High heat, minimal interference: A smoking-hot pan ensures a crisp, golden crust without overcooking the interior. Use a touch of neutral oil and let the scallops sear undisturbed for about 90 seconds, allowing the Maillard reaction to create that signature deep caramelisation.

🔥 A perfect flip: Once golden, flip the scallops for a very brief searing on the other side—just enough to warm through without compromising their delicate, buttery texture.

🔥 Finishing touch: A final seasoning of sea salt enhances their natural sweetness, allowing the scallops to shine as the star of the dish.

Perfect Wine Pairing for Seared Hokkaido Scallops

A dish as delicate yet flavour-packed as our Seared Hokkaido Scallops with Cauliflower, Olive, Tarragon & Bois Boudran calls for a wine that enhances its layers without overpowering them. The balance of sweet, briny, creamy, and tangy elements in the dish pairs beautifully with a well-structured, expressive white wine.

NICK’s Selection from Vino & Vinyl:

🍷 Chablis (Chardonnay) – Crisp & Mineral

A classic Chablis from Burgundy will elevate the natural sweetness of the scallops while cutting through the richness of the cauliflower purée.
The citrusy, saline qualities mirror the freshness of the seafood.

🍷 Vermentino – Aromatic & Refreshing

A Vermentino from coastal Italy or Australia’s McLaren Vale—a stunning match for the tarragon and olive elements in the dish.
The wine’s herbal nuances subtly echo the tarragon, while its crisp structure provides a refreshing contrast to the Bois Boudran sauce.

🍷 Pinot Gris – Silky & Balanced

A Pinot Gris from Alsace or Tasmania has just the right weight and mouthfeel to complement the scallops’ buttery texture, while offering a gentle fruitiness to balance the tang of Bois Boudran.

For Red Wine Lovers

If you prefer red, a light, silky Pinot Noir (such as one from the Yarra Valley or Burgundy) is your best bet. Its bright acidity, soft tannins, and earthy undertones will support the dish without overpowering the scallops.

Experience It at Spare

No matter your preference, our curated wine list at Spare has the perfect match for this delicate dish. Ask our team for a recommendation on the night.

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