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Seared Sea Scallops On Apple & Celery Slaw With Riesling Vinaigrette

Seared Sea Scallops On Apple & Celery Slaw With Riesling Vinaigrette
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Imperial (US)
  • 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

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. 

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!

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