Seared Sea Scallops on Mache with Grapefruit & Avocado

Thanks to Hallie Hart, incredible home chef and Amista wine club member, for this is elegant yet simple first course or salad that is sure to impress.  It marries beautifully with our Amista Chardonnay.

Serves 2

6 oz of Mache - three big handfuls (arugula or 
   spinach will also work)

1 large Haas avocado

8 large sea scallops

1 medium pink grapefruit

 

Dressing:

4 Tablespoons of White Balsamic (you can substitute seasoned rice wine vinegar or lemon juice with a little sugar or honey)

4 Tablespoons extra virgin olive oil

1/2 teaspoon dijon mustard
salt and pepper to taste

Rinse and dry your mache - set aside.

Take your grapefruit, and using a serrated knife, slice off each end so that just a little pink is showing. Set the grapefruit on a flat side and begin slicing off the skin vertically - you should be going around the grapefruit and removing the skin and membrane to show nice juicy grapefruit segments.

Once you have all the skin and pith removed - segment each grapefruit slice by taking your serrated knife and cutting into the grapefruit just between the fruit and the membrane separating the segments. You will have a nice membrane free segment of grapefruit. Do this until all the fruit is freed. Squeeze the juice out of the remaining membrane into a small bowl.

Slice the avocado in half and remove pit. Then slice into quarters. Gently peel off the skin so that you have 4 quarters - slice each of these lengthwise into 1/8 inch thick slices. Sprinkle with reserved grapefruit juice to keep from browning.

Next, get out a non-stick skillet or grill pan and heat it up to high.  Lightly oil it and place your scallops flat side down on the pan. Watch them carefully - when they start to turn opaque about half way up their sides - test one to see if it is nicely golden. If so flip them all over (this should take about 2 - 3 minutes) brown them on both sides - when ready remove to a plate.

Now you are ready to assemble your salad - toss your mache in half of the vinaigrette and lay out on a big platter or divide in half and serve on individual plates. Arrange your grapefruit and avocado slices over the mache and top with the warm scallops. Drizzle remaining vinaigrette over all, making sure to get a little over the avocado and scallops. Serve immediately.

Serve with slightly chilled Amista Chardonnay

ESTATE GROWN.  A clean, crisp Chardonnay with no oak, no butter. 
Bright green apple and white peach flavors with a mineral finish.