This flavorful dish can be prepared in a matter of minutes. Pair the scallops with a glass of Inzolia white wine from Sicily’s Sallier de la Tour winery, and make a perfect start to your evening.

Inzolia is a native grape of Sicily and its main characteristics are citrus, white flowers, and ripe fruit notes. Its gentle acidity and saline taste match perfectly with all kinds of seafood, especially crustaceans.

Note: When visiting your local fishmonger, choose the freshest scallops available: firm, dry, and with the scent of saltwater.

The recipe, created by chefs Jean Georges Vongerichten and Dan Kluger, was adapted from Bonappetit.com.

Ingredients

1/4 cup fresh orange juice

3 tablespoons fresh lemon juice

2 tablespoons soy sauce

1 tablespoon plus 2 teaspoons sunflower oil

1 tablespoon finely grated peeled fresh ginger

1 red Thai chile, thinly sliced

3/4 teaspoon Sherry vinegar

1/2 pound large sea scallops, side muscle removed, thinly sliced crosswise

1/4 cup fresh mint leaves, thinly sliced