Ingredients:
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

 

Mango Salsa:
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

 

Directions:

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.

For Salsa:

Combine all ingredients and let stand one hour.

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