Grilled scallops with oranges over arugula and beets salad
Max Reserva Sauvignon Blanc

  • 8 Ingredients
  • Preparation in 4 steps
  • Serves 4

Ingredients

  • 16 Scallops

  • 2 Oranges

  • 1 Beet

  • 200 Grams Arugula

  • Olive oil

  • 1 Lemon

  • 1 Teaspoon old style mustard

  • 1⁄2 Cup flaked almonds

Preparation

1

Brush the scallops with olive oil. Heat a grill pan over high heat, once hot, grill the scallops only 2 minutes per side or until golden brown. Remove from pan and set aside.

2

In a small bowl, grate the raw beet and add the arugula. Then, season with old style mustard, olive oil, balsamic vinegar and orange zest.

3

Peel the orange and cut it into wedges.

4

Serve the grilled scallops and orange wedges over the salad. Garnish it with flaked almonds.

Food Pairing

This Max Reserva Sauvignon Blanc is ideal to serve with light meals such as, seafood and salad with citrus notes. This wine unfolds a lime and grapefruit bouquet, complemented by subtle hints of fresh herbs, and together with the ingredients of this fresh preparation and its acidity leaves a pleasant aftertaste.

Newsletter

Subscribe to our Newsletter

Twitter ERRAZURIZ

@errazurizwines

Braking news: proud to be nominated as Best Chilean Winery of the year in @Wine_Advocate #ExtraordinaryWineryAwards https://t.co/PVCgspoT4I

Instagram

Errazuriz Wines

Youtube

vinaErrazuriz