Scallops Crusted with Merkén, Coriander and Fleur de Sel

Wine pairing: Santa Carolina Sauvignon Blanc This light and delicate salad showcased Chile’s wonderful sweet scallops, which were lightly coated with their indigenous spice blend merkén. Consulting chef Pilar Rodriguez matches her dishes and ingredients to the profiles of the wines. In this salad, she uses slightly under- ripe nectarines as well as orange and grapefruit segments to match the citrus crispness of the winery’s Sauvignon Blanc. 12 large sea scallops 2 tablespoons ( 30 ml) extra virgin olive oil 1 teaspoon ( 5 ml) merkén spice 1 teaspoon ( 5 ml) fleur de sel 1 teaspoon ( 5 ml) coriander seeds, freshly ground 4 to 5 stalks celery, cut into thin julienne or about 2 cups ( 500ml) 2 to 3 green onions, fine cut on the bias 2 medium unripe nectarines, cut into thin slices ½ cup ( 125ml) fennel, cut into fine julienne 1 orange, peeled and segmented 1 grapefruit, peeled and segmented ½ cup ( 125ml) cilantro leaves 10 to 12 basil leaves Juice from 1 orange 3 tablespoons ( 45 ml) extra virgin olive oil Sea salt and freshly ground black pepper ½ teaspoon ( 2 ml) sugar Heat a non- stick skillet over mediumhigh heat. Coat the scallops with the olive oil and add the scallops to the hot pan, searing one minute on each side or until golden. Mix together the merkén spice, fleur de sel and ground coriander. Pat one side of the scallop into the spice mixture and set aside. In a mixing bowl, combine the salad ingredients. In a small mixing bowl, whisk together the orange juice, olive oil, sugar, sea salt and black pepper. Drizzle over salad and toss well. Divide salad among four plates and place scallops on top. Makes 4 servings