Seared Scallops on Apple & Celery Slaw with Reisling Vinagrette

By Grammie926

The Inniskillin Late Autumn Riesling works beautifully with this trio of flavours.
Seared Scallops on Apple &
Celery Slaw with Riesling Vinaigrette recipe no.170

Ingredients

• Vinaigrette
• 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
• Scallops
• 4 large scallops
• Slaw
• 1 Granny Smith apple.
• 1 stalk of celery.
• 1 tbsp olive oil
• Sea salt

Preparation

Step 1

Vinaigrette
Reduce wine, shallots & peppercorns in a
saucepan by half, and let cool.
Whisk in vinegar & mustard until combined.
Drizzle in olive and vegetable oils mixing
until blended.
Season with salt and pepper.
Vinaigrette will keep in fridge up to two weeks.

Scallops
Heat pan with olive oil on medium-high heat
Sear scallop on both sides, 1 minute per side
or until golden brown colour develops.
Season with salt.

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.