Here’s a beautiful preparation for scallops bathed in a citrussy vinaigrette. While this recipe looks fine on it’s own, I am tempted to add some creamy avocado and drop the balsamic vinegar completely. Let’s keep this salad light and delicate, perhaps substituting a splash of sherry vinegar in its place.
Nantucket Bay Scallops
Tender Morsels of Seafood Love
Winter Salad and Scallops
With the citrus and herbal flavors dominating this dish, I would definitely be looking for a beautiful Sauvignon Blanc, though not one that is too aggressive. A nice bright wine will support the sweetness of the scallops without overpowering them. South Africa is my go-to place for this style of Sauvignon Blanc and these two wines are among the most reliable performers.