Nepenthe Seared Scallop Salad
TOTAL TIME: 30 MINUTES
1 knob of unsalted butter
1 cup of watermelon – sliced into cubes
1 handful fresh mint leaves
1 cup of bean sprouts
⅓ red onions, finely sliced
½ large red chilli, sliced finely diagonally
1 tsp black sesame seeds
¾ cup of roasted peanuts, crushed
For the Asian Dressing
1 lime, freshly squeezed
1 tbsp rice wine vinegar
2 tbsp fish sauce
2 tbsp sesame oil
1 tsp brown sugar or palm sugar
Firstly, make the Asian salad dressing: mix all ingredients together and set aside.
For the Asian salad: mix cubed watermelon, roughly chopped fresh mint, bean sprouts, red onion, red chilli, and black sesame seeds. Then pour over the salad dressing and coat well. Serve up onto plates, ready for the seared scallops.
Finally, pat the scallops dry and dust both sides with flour and season with salt and pepper. Heat a pan over medium-high heat. Drizzle in some olive oil and the knob of butter, cook the first side without moving for 2 minutes – then turn over and sear for another 2 to 3minutes, making sure they are beautifully browned.
Serve the cooked scallops over the salad and finished with more slices of chilli, the crushed peanuts, and a final squeeze of lime.
Serve with Nepenthe Altitude Sauvignon Blanc
Why it Works?
The passionfruit and gooseberry flavours of this wine pair beautifully with tropical fruits like watermelon (could be swapped out for melon or pineapple). The long zesty finish is complemented by the savoury sweet flavours from the sweet Asian lime dressing.
This elegant Sauvignon Blanc also loves bursts of umami flavour, so the meaty scallops, roasted peanuts and fish sauce in the dressing work well to add depth to the dish and complement each other nicely.
A chilled glass Nepenthe Altitude Sauvignon Blanc with this dish will make for a very satisfying combination on a sunny day eating al fresco style!
Recipe courtesy of Nepenthe.