• 16 Bay scallops
• ¼ cup organic extra virgin olive oil
• 2 Tbsp. soy sauce
• 2 Tbsp. ZD Chardonnay (no substitutions)
• 1 clove garlic, finely minced
• 2 Tbsp. fresh rosemary
• 2-3 endive
• Mango Salsa (recipe below)
• Extra olive oil for cooking
• Butter

Marinate scallops for 2 hours or longer in the olive oil, soy sauce, ZD Chardonnay, garlic and rosemary. Sauté in olive oil with a touch of butter for about 2 minutes or until scallops are lightly browned. Be careful not to overcook. Place scallops on endive leaves with a dab of mango salsa.

Enjoy with ZD Chardonnay

Mango Salsa

Ingredients:

• 1 mango, diced
• ¼ cup fresh pineapple, chopped (include juice)
• ½ jalapeño pepper, cored, seeded and diced
• 2 Tbsp. plus 2 tsp. chopped cilantro
• ¼ cup fresh lime juice with pulp
• ¼ cup fresh orange juice
• 2 Tbsp. dark rum

Combine all ingredients and let stand one hour.