RECIPES & FOOD PAIRING

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

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 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.