The following recipe and photography was provided by recipe developer and food photographer, Ashley Durand of Plate & Pen.
It’s no secret that I’m a big fan of wine. I love to cook with it and drink it. I had the chance to sample a white wine from Argentina at Heinen’s, and it was delicious.
In case you’re unfamiliar, Argentina is the fifth-largest wine-producing country in the world. In fact, Mendoza, the epicenter of Argentine vino and the most highly-elevated grape growing region in the world, makes over 70% of the country’s wine.
The wine that I tried is called Santa Julia Torrontes. From the moment I tasted it, I knew that it would be ideal as a marinade for Heinen’s fresh bay scallops. Paired with ceviche, this dish has a little spice, a little acidity and a lot of flavor!
- Prep time:
- Total time:
- 3/4 lbs. bay scallops, or quartered scallops
- Juice of 5 limes
- 1/4 cup Santa Julia Torrontes
- Kosher salt and black pepper, to taste
- 1 large English cucumber, halved and sliced
- 1 large shallot, thinly sliced
- 3 scallions, chopped
- 1 avocado, halved and chopped
- 1/4 cup small red pepper and jalapeno pepper, minced
- 1/2 cup parsley, roughly chopped
- 2 Tbsp. minced garlic
- Olive oil
- 1 tsp. Sambal Oelek chili sauce
- 1 cup chopped Boston lettuce, for tossing ceviche
- In a medium bowl, combined wine and 1/2 of the lime juice. Add the bay scallops and a little salt and pepper. Allow to marinate for exactly an hour at room temperature.
- About 10 minutes before the scallops are done resting in the brine juice, mix the cucumbers, shallots, scallions, avocado chunks, peppers, Boston lettuce and parsley in a clean bowl.
- In a measuring cup or small bowl, mix the remaining lime juice with olive oil and chili paste.
- After the scallops are done marinating in the brine, remove from that bowl, and discard juice.
- When ready to serve, mix the marinated scallops that were set aside with the vegetable mixture and lime oil mixture.