8 U-10 Diver Scalopps, cleaned & cut in half (maintaining round shape)
I love the rich flavour in scallops. This is a lovely way to enjoy scallops with an off-dry Riesling. The richness from the scallop matches perfectly with the complex mouth feel in the Falsetto.
Place all ingredients into a seal-able bag, and move everything around in your hands until completely incorporated. Allow to marinate for approximately two hours in your refrigerator – anymore than this and the scallops will begin to cook. Remove scallops from the bag and dry with paper towels. Serve alongside garden radish and a lightly dressed spring salad.