White, red and green scallops

An easy recipe to pair with a Collio Pinot Bianco Santarosa 2020 Castello di Spessa.

Ingredients for 4 people:

16 scallops with their coral, 2 avocados, 2 limes, fresh coriander, extra-virgin olive oil, salt and pepper.

Directions:

Remove the scallops from their values and separate the white meat from the reddish coral.

Place the coral on a baking pan and bake for around a half an hour at 90-100°C, until it has dried out and become crispy (to be crumbled later).

Finely chop up a bunch of coriander.

Clean the avocadoes, cut them into cubes, place them in a bowl and mix them with the grated peel and juice of the two limes. Add a pinch of salt, pepper and the chopped coriander and mix in a trickle of EVOO.

Heat a trickle of EVOO in a pan and sauté the scallops for 2-3 minutes, turning them over when they are half done. Season with a pinch of salt and pepper.

Spread some avocado salad on each plate and place 4 scallops on each one, topped with the crumbled coral.