seared scallops and pear

with white balsamic dressing

  • 2 tablespoons white balsamic vinegar
  • sea salt and cracked black pepper
  • 2½ tablespoons extra virgin olive oil
  • 12 scallops on the half shell, roe removed
  • 1 nashi pear, cut into matchsticks
  • ¼ cup chervil leaves
  • lime wedges, to serve 
  1. Place the vinegar, salt, pepper and 2 tablespoons of the oil in a small bowl and mix to combine. Set aside. 
  2. Heat the remaining oil in a large non-stick frying pan over high heat. Cook the scallops for 30 seconds each side or until golden brown. Return to the shells. 
  3. Top with the pear, chervil and salt. Drizzle with the dressing and serve with the lime wedges. Serves 4.

Wine note: the deliciously rich palette and sweet finish of this meal pairs perfectly with the Cloudy Bay Pelorus, NV.

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