Fratelli Perata Winery

Scallops with Avocado Salad

Discovered by Buon’ Amici Steve and Cheryl Haymes during a cooking cruise, this recipe is courtesy of the Holland America Line Culinary Arts Center. Not from our family recipe file, but definitely family approved. The salsa portion of the recipe is excellent in and of itself, and you could transport it to other meats, when scallops are not available. The basil and lime combination is excellent with Bambino, and strikingly perfect with Sangiovese. Since we are so enthusiastic about this recipe and summer is on its way, we couldn’t wait until the next release of Sangiovese. Enjoy.

Salsa

cup finely shredded basil
2 T fresh lime juice
1 T olive oil
1 small onion, minced
1 jalapeno: halved, seeded and thinly sliced (yeah, I know, we’re Italian; jalapenos are, well, not)
1 small garlic clove, minced
2 Haas avocados: peeled, pitted and cut into inch dice
salt and pepper

In a large bowl, combine the basil, lime juice, olive oil, onion, jalapeno and garlic. With a rubber spatula, gently fold in the avocados and season with salt and pepper.

Scallops and Tomato

2 T vegetable oil
2 pounds sea scallops
c water
4 plum tomatoes cut into inch dice
1 T balsamic vinegar

In a large skillet, heat the oil until shimmering. Season the scallops with salt and pepper and cook over high heat until browned outside but still rare in the center, about 2 minutes per side. Transfer the scallops to a warmed platter.

Add the water and tomatoes to the skillet and cook over moderately high heat, scraping up any browned bits from the bottom, until the water has reduced to 2 T, about 2 minutes. Remove from the heat. Stir in the balsamic vinegar and season with salt and pepper. (The tomatoes should be softened, not mushy -c.h.)

Serving

Mound the basil mixture on a plate, top with a scoop of tomatoes, place 2 scallops on top. May serve with lime wedges. Drink with Sangiovese or Bambino Grande.