Seared Sea Scallops On Apple & Celery Slaw With Riesling Vinaigrette
Recipe Date:
Serving Size:
2
Cook Time:
00:30:00
Difficulty:
Medium
Measurements:
Imperial (US)
Ingredients
- 1/3 cup olive oil
- 1/3 cup vegetable oil
- 1 tbsp grainy mustard
- 1/2 cup riesling
- 5 peppercorns
- 1 shallot, diced
- 1/4 cup rice or white wine vinegar
- 1 tsp sea salt
- 1 tsp black pepper
- 1 granny smith apples
- 1 stalk cellery
- 4 large scallops
- 1 tbsp olive oil
Directions
Vinaigrette
Reduce Riesling, shallots, and peppercorns in a saucepan by half, cool. Whisk in vinegar & mustard until combined. Drizzle in 1/3 cup olive oil, and 1/3 cup vegetable oil until lightly emulsified. Season with 1 tsp of each salt and pepper. Vinaigrette will keep in fridge up to two weeks.
Scallops
Heat pan with 1tbsp of olive oil on medium-high heat. Sear scallop on both sides, 1 minute per side or until golden brown colour develops. Season with salt.
Apple & Celery Slaw
Julienne apple and celery, season lightly with salt and pepper and toss with 1 tbsp of vinaigrette. Serve seared scallops on top of apple salad.
Try pairing this recipe with an off-dry Riesling!