Sweet Scallop Ceviche

Sweet Scallop Ceviche

8 U-10 Diver Scalopps, cleaned & cut in half (maintaining round shape)
2 Limes, juiced and zested
1 t Sambal Oelek
1 Large Shallot, minced
1/4 C Olive Oil
Handful Lemon Balm & Tarragon
1 t Honey

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.

Wine Pairing: Vineland Estates Winery 2009 Falsetto Riesling РExpressions in D