Scallops with mango salsa paired with Kendall-Jackson Vintner’s Reserve Sauvignon Blanc 2014
Excited to announce my partnership with the South Beach Seafood Festival. To kickoff our series of festivities, I’ve prepared this mango-inspired dish: Scallops with mango salsa, grape tomatoes guacamole, and my perfected jasmine rice paired with Kendall-Jackson Vintner’s Reserve Sauvignon Blanc 2014.
In case you didn't know, mango season is upon us. You can get mangos in just about any grocery store, or from family and friends; almost everyone in Miami has a mango tree. I grew up eating mangos right off the trees from my neighbors (it’s a Cuban thing), so it was only fitting to use the mangos my therapist gave me for this recipe. Nothing like mindful cooking.
I paired this dish with a Kendall-Jackson Vintner’s Reserve Sauvignon Blanc 2014. Sauvignon Blanc allows the distinct grassy and buttery notes of the scallops to shine through. Family owned, artisan quality, Vintner’s Reserve Sauvignon Blanc benefits from the Jacksons Estates fruit sourced vineyards and cool climates along the California coast. Lime, melon and pear flavors are complemented by a stone-like mineral quality. Fruit from different regions are blended to add layers of fig and herbs, resulting in a crisp wine that is medium-bodied and aromatic.
- 1 lb. jumbo scallops (about 12)
- Badia Complete Seasoning
- 4 cups prepared Jasmine rice
For Grape Tomatoes Guacamole:
- 6 grape tomatoes
- 1 ripe avocado
- ½ cup fresh cilantro
- 1 tsp. Badia Complete Seasoning
- 1 tbsp. lime juice
- 2 tbsp. diced red onion
- 3 cloves garlic
For Mango Salsa:
- 1 cup diced mango
- 1 cup diced tomato
- ¼ cup diced red onion
- 2 tbsp. chopped fresh cilantro
- 1 tbsp. lime juice
- salt, to taste
In a medium bowl, gently toss together mangos, tomatoes, red onion, cilantro and lime juice. Season with salt to taste. Set aside.
In a blender or food processor, blend together grape tomatoes, avocado, cilantro, Badia Complete Seasoning, lime juice, red onion and garlic until smooth. Set aside.
Prepare Jasmine Rice:
You’ll need 2 pots. In one pot boil 3 cups of water. In another pot add 1 ½ tbsp. of butter and 1 tsp. of salt and let melt for a minute. Add 2 cups of rice to the butter and salt and toast the rice for a few minutes stirring occasionally. Add the boiling water to the pot with the rice and put a lid on it quickly. Cook on low for 15 minutes.
Pat dry and sprinkle with salt and pepper. Heat the pan with butter or olive oil over medium-high heat. Place the scallops in the pan about 1 inch apart and cook for 2 minutes on each side. Flip using a thong.
Serve scallops immediately with jasmine rice, mango salsa, and grape tomatoes guacamole.
Mark your calendars for the next Women Who Wine, a wine tasting in Miami experience at Macy's Dadeland in collaboration with South Beach Seafood Festival on Wednesday, September 14th from 6-9 pm (more details to follow).
Don't forget to comment on this post with your first and last name for your chance to wine 2 general admission tickets to the festival on October 22nd. Tickets include open bar (cheers to that!). Winner will be announced here on Monday, August 1st*.
*Giveaway update: The giveaway is now closed. Thank you to everyone that entered. You can watch the selection video on Facebook, Twitter or Instagram. Congratulations Shanielle Soto! Please email me at firstname.lastname@example.org to claim your prize.
Use discount code "winewithnat" at checkout to receive 20% off festival tickets. Purchase tickets here.