Grilled Scallops with Orange Salsa
Grilled Scallops with Orange Salsa is another summertime, light entrée. This scallop recipe pairs with white wines including Gewurztraminer, Riesling Dry and White Burgundy. Chef Vivant recommended perfect wine pairing for scallops is White Burgundy. Enjoy! Chef Vivant
Grilled Scallopes with Orange Salsa
Remove the top and bottom off 1 of the oranges, remove the peel and pith, following the curve of the fruit. Cut between the membranes to release the segments, chop roughly. Squeeze the juice of the other orange into a bowl, add the chopped orange, tomatoes, garlic, vinegar and 3 tablespoons of the oil, then season.
Heat a cast-iron grill pan or heavy-based skillet. Brush both sides of each fennel slice with half the remaining oil. Cook for 2-3 minutes on each side, until tender and charred. Transfer to serving plates and keep warm.
Brush the scallops with the remaining oil and cook for 1 minute, then turn and cook for 30 seconds or until cooked through. Top the fennel with 1 tablespoon of crÃƒÂ¨me fraÃƒÂ®che, 3 scallops and the salsa. Serve garnished with the arugula.
Pairs with white wines including Gewurztraminer, Riesling Dry and White Burgundy. Chef Vivant's recommended perfect wine pairing is White Burgundy.
NOTE: Peppery arugula and an orange salsa bring out the best in the succulent scallops in this luxurious but quick dish. It makes a great starter or a light, refreshing main course.
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