Scallops, Broccoli Rabe, and Apple Recipe

TAOP Staff

As part of our Champagne Week series, Michelin starred chef Emma Bengtsson shows us how she prepares a simple yet delicious scallop dish to pair with Champagne.


(recipe for 1 person)

4-5 scallops
3 ea broccoli rabe
¼ cup brussels sprouts
¼ apple
1 tsp pumpkin seeds
1 tbsp of butter
1 tbsp rapeseed oil
1 tsp apple cider vinegar
1 tsp capers
1 twig of tarragon
1 twig of thyme
1 garlic clove
½ lemon


  1. Start with cleaning the scallop and dry them on a paper towel.
  2. Heat up a pan until hot, add some oil and salt to the pan and then place the scallops in it.
  3. Add the crushed garlic clove, thyme, and a nub of butter. Base the scallops with the melted butter using a spoon.
  4. Remove from pan and let rest on the side.
  5. Save some of the leaves from the brussels sprouts before cutting the rest in half.
  6. Add the halved brussels sprouts and the broccoli rabe and sear them for about 4 min.
  7. Making the vinaigrette, chop the capers, tarragon, and place in a bowl. Add the rape seed oil and the apple cider vinegar.
  8. Season with sea salt.
  9. Cut the apples into smaller triangles.


  1. Start with the broccoli rabe in the middle of the plate.
  2. Add the seared scallops and the brussels sprouts in a line in the middle.
  3. Add the cut apple and some of the raw brussels sprouts cups.
  4. Dress everything with the vinaigrette and squeeze some fresh lemon juice over it.

See more champagne inspired content here.