Currently featured in our Il Pronzo experience, this refreshing dish is the perfect addition to your table! Pair it with our Estate Sauvignon Blanc for a deliciously bright bite!
Citrus Vinaigrette
Ingredients
1 lime, zested
1 lemon, zested
1 orange, zested
1 cup Italian Varietal Extra Virgin Olive Oil
½ cup white wine vinegar
½ cup lemon juice
1 small finely diced shallot
Salt & pepper to taste
Combine all ingredients in a small bowl, reserve for scallops.
Roasted Scallops
Ingredients
6 scallops (U14 if possible)
2 Tbsp canola oil
2 Tbsp butter
Salt & pepper to taste
1 bunch chives
1 cucumber, shaved
1 chili pepper, shaved
Sesame seeds to garnish
Preheat oven to 350 F
Toast sesame seeds until golden brown
Dry off scallops and season with salt and pepper on both sides.
Heat up a stainless-steel sauté pan on high heat and once it is hot, add the oil. Place scallops in the hot pan and sear until golden brown on first side anywhere from 2-4 minutes
Turn heat down to medium then flip scallops, add butter. Remove and place on a paper towel to absorb excess fat and ready to serve!
Slice chive finely, and shave cucumber and chili for garnish on top of scallops.
Top scallops with the garnish and citrus vinaigrette and enjoy!
Serves 2