Our Pinot Blanc has always married well with shellfish and mollusks of all descriptions. The grapefruit oil sauce over the scallops enhances the Pinot Blanc's refreshing mouthful of bright citrus flavours, and truly makes the wine sing.
Yield: 4 portions
12 pieces large fresh sea scallops
2 tsp organic canola oil
1 whole pink grapefruit
1 large handful mixed organic greens
2 tbsp grapefruit juice
3 tbsp olive oil
sea salt & white pepper
Method: Trim the top and bottom of the grapefruit then carefully cut off the rind to expose the fruit. Cut into segments and remove any seeds. Squeeze the juice from the grapefruit ends for the dressing.
In a bowl, whisk together the grapefruit juice and olive oil and season to taste. Heat the canola oil in a frying pan over medium-high heat then carefully add the sea scallops. Cook for 1 minute on each side, then season. Lightly toss the greens with a spoonful of the grapefruit dressing and divide among 4 salad plates. Place the scallops around the greens and garnish with the grapefruit segments and remaining dressing.
Recipe by: The Culinary Team
at Mission Hill Family Estate
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© Copyright 2003 Mission Hill Family Estate
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