This delicious recipe for Seared Scallops with Red Grapefruit Avocado Salad pairs perfectly with the Lumière de Vie 2016 Sauvignon Blanc.
Seared Scallops with Red Grapefruit Avocado Salad
- 2 grapefruits (large, peeled and sectioned (1 1/2 cups))
- 1 lb sea scallops (large, about 12)
- 1 pkg baby spinach leaves (5 oz)
- 1 avocado (medium, thinly sliced)
- 2 Tbsp white wine vinegar
- 2 Tbsp olive oil (divided)
- 2 tsp shallot (minced)
- 1 1/2 tsp McCormick® Thyme Leaves
- 1/4 tsp salt
- 1/8 tsp salt
- 1/8 tsp McCormick® Black Pepper, Ground
- 1/2 tsp McCormick® Ginger, Ground
- Gently toss grapefruit segments and avocado slices in medium bowl. Set aside. Mix vinegar, 1 tablespoon of the olive oil, shallot, 1/2 teaspoon of the thyme, 1/8 teaspoon of the salt and pepper in small bowl with wire whisk until well blended. Set aside.
- Mix remaining 1 teaspoon thyme, ginger and remaining 1/4 teaspoon salt in small bowl. Coat scallops evenly on both sides with spice mixture. Heat remaining 1 tablespoon oil in large skillet on medium-high heat. Add scallops; cook 6 to 8 minutes or until scallops are golden brown, turning once.
- Divide spinach evenly among 4 serving plates. Top each with scallops and grapefruit mixture. Drizzle each salad with about 1 tablespoon of dressing. Serve immediately.
Our Lumière de Vie 2016 Sauvignon Blanc from Lodi, California displays a pale yellow color. The attack begins with intense aromas of grapefruit, lemon, lime, bergamot and orange blossom fragrances. There is a hint of minerality and flinty characters toward the end. The grapefruit aroma is typical in Sauvignon Blanc and is predominant in this wine. This young wine still has a lot of dissolved carbon dioxide, which carries the aromas forward in the glass. This is a short-bodied, crisp wine with straightforward and clean lines. This dry white wine has a nice balance with some acidity in the finish.