Diver Scallop and Riesling Crudo

Diver Scallop and Riesling Crudo

Winemaker's Suggestion

Biltmore Estate Riesling

Looking for the perfect Biltmore wine to pair with this dish? We have just the selection for a truly tasty meal.

See details

See All Recipes

CUSTOMER REVIEWS - Be the first to submit a review

Submit a Rating for this Recipe:

* Indicates required fields

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.

Serves 4

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

Preparation Instructions

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.