Diver Scallop and Riesling Crudo
Biltmore Estate Riesling
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Enjoy this refreshing summer appetizer, in the Italian style of pesce crudo, or raw fish "cooked" with lemon juice, similar to the Spanish ceviche. Pair with delicious Biltmore Estate Riesling.
Preparation Time: 20 minutes, Wait/Cook Time: 8 hours
- 1 pound diver scallops
- 1/4 cup white wine
- 1/4 cup olive oil
- 1/4 cup fresh chives
- 1/2 teaspoon ground fennel seed
- Juice 1 lemon
- Salt & pepper to taste
- Melba toast for serving
Clean and thinly slice the scallops. Whisk the remaining ingredients together and combine with the scallops. Chill for 8 hours or overnight. Serve chilled with Melba toast.