Pan seared Sea Scallops with a lemon caper sauce and minted rice 

A simple but very tasty idea, to cook an excellent fish, which will make you look good in just a few minutes! The scallops in a pan with capers and minted rice is easy and quick to prepare, a tasty alternative to the classic au gratin. The recipe is very simple, you will just have to pay close attention to cooking, to keep the shellfish soft and juicy. Try this dish, it can be a nice idea to serve for your next dinner!

Separate the fresh scallops from the shell from the coral. Marinate the scallop nuts with black pepper, drops of extra virgin olive oil, lemon juice and fresh lemon zest, orange juice and orange zest.

Massage the scallops well in the marinade. Leave the scallops in the fridge for 30 minutes. Grease a pan with a piece of butter. Before it is melted, grill the scallops well until they have a bright color on the edges. 

Note

A fresh scallop requires non-invasive cooking. The heart must remain tender, it is necessary to be able to create a texture and a color on the outside but not burn the fish. A simple but creative dish that will amaze your diners.

Wine pairing 

Corvo Bianco Salaparuta Sicily

   

Experts think this Southern Italy White wine would be a match made in heaven with this dish. Bon appétit!

Tasting note

This is a off-dry white wine made from the Chardonnay grape, grown in Sicily, Italy. Aromas of citrus, green apple and elderflowers. Full-bodied with notes of fresh citrus, apple, peach and elderflowers. Nice finish with fresh citrus and lively acidity. Dry harmonic and of good character.