Recipe: Cilantro Lime Scallops pairs with Riesling Doyle Fournier Vyd

This recipe is amazingly delicious AND easy… perfect for summer!

Adapted from Food & Wine Magazine


1 lb. large sea scallops
Kosher salt
1/4 cup extra-virgin olive oil
1/4 cup chopped cilantro
2 garlic cloves, minced
2 tablespoons fresh lime juice
1 1/2 teaspoons low-sodium soy sauce
1 1/2 teaspoons crushed red pepper
Lime wedges, for serving
1.) In a medium bowl, season the scallops with salt and pepper. Add the olive oil and cilantro along with the garlic, lime juice, soy sauce and
crushed red pepper and toss to coat. Marinate in the refrigerator for at least 30 minutes.
2.) Light and pre-heat a grill. Slide the scallops onto bamboo or metal skewers for easier grilling. Oil the grates and grill the scallops over
moderate heat, basting with the marinade, until golden and just cooked through, 2 minutes per side.
3.) Serve the scallops over fresh green salad with tortilla strips and lime wedges