Hotchpotch of Scallops in Petrus Oud Bruin

Petrus Oud Bruin is a beer of top-fermentation, brewed with special kinds of malt and the finest hops. It matures in wooden casks and has a pleasant, thirst-quenching and sour-ish taste. I prefer to serve it with lightly caramelised winter vegetables. The butter sauce with Petrus Oud Bruin perfectly sets off the flavour. Originally I prepared scallops in a red wine sauce, something I learned during a training period in Brittany, but this beer does better justice to the taste of the scallops.

This dish, to me, is an example of light winter fare. I have had it on my menu for 10 years and it still meets with a lot of approval. This dish is a discovery that still makes me happy.

For 4 people:

12 fresh scallops
2 winter carrots
1 bunch of turnips
12 Brussels sprouts
4 nice leaves of cabbage                                   
1 shallot
1 thin slice of smoked salmon
1 bottle Petrus Oud Bruin
9 oz butter  
2 Tbsp olive oil 
Salt and pepper, sugar

How to prepare:
1. Cut the carrots and turnips into sticks. In some boiling water with salt and pepper and a tablespoon of the sugar, first cook the cabbage, and then the carrots, followed by the turnips and lastly the sprouts, blanched in advance.
2. Keep the vegetables warm
3. Reduce the beer to a third with 3 tablespoons of the vegetable stock with the finely chopped shallot. Take off the heat and little by little, stir in 9oz of the butter. Season with salt and pepper.
4. Rinse the scallops under the tap, dry off and dust with some flour and quickly turn them through the heated butter and olive oil. The scallops should not be cooked through. Season with salt and pepper.
5. Arrange the vegetables on a plate, top with the scallops and dress with the butter/beer sauce.


Recipe by Stefaan Couttenye –
Restaurant ‘t Hommelhof – Watou
Source: “De Bierkeuken van ‘t Hommelhof”
Roularta Books –