Three finalists announced in ‘The Old Pulteney Maritime Heroes Awards’
After a tough year of competition, we are delighted to announce the finalists of this year’s annual ‘Old Pulteney Maritime Heroes Awards’.
Read moreWe’ve partnered with celebrated Michelin-star chef Nuno Mendes, known for his innovative culinary style and passion for authentic flavours, to create a series of exquisite recipes that showcase the latest release in our limited-edition Coastal Series, Old Pulteney Port.
Perfect for seafood lovers, Nuno has created the delicious ‘Slow Baked Scallops with a Smoky Broth’ which showcases the coastal heritage of our hometown of Wick and Porto in Portugal.
‘’I chose this combination because when I tasted the whisky, I could immediately taste the coastal character from its maritime distillery layered with the Old Pulteney Port notes. Because of its Port origins, I wanted to start with native Scottish produce such as scallops and then make a very light fragrant broth that evokes the Portuguese Port Cask flavours such as orange and spice, as well as the sweetness from the whisky. I find that this is the purest way to taste these delicious mollusks – slow baked and deliciously fragrant when laced with the whisky notes.’’ Nuno Mendes
(Serves 4)
Ingredients:
Method for scallop preparation:
Scallop dashi:
For the scallop Dashi:
For service:
To cook:
Place these upright with on the upper shelve of a hot grill supported by a ring mould and cook gently at a temperature of about 65 degrees for 25 minutes.
To serve:
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