Summer Wine Pairing: Bolla Soave + Citrus Scallops

It’s always a party when you’re sipping a delightfully spirited beverage. This summer, we’re tempting your palates and senses with a selection of refreshing BOLLA Wines. A Summer Spaaah Series 2013 sponsor, BOLLA offers a sensational line-up of white and sparkling wines that pair with lighter summer fare including Prosecco, Chardonnay, Pino Grigio and our pick for Memorial Day weekend, Soave.

Soave means “soft” in Italian, and the soft floral bouquet and clean pear and lemon flavors make BOLLA Soave the ideal selection to kick off the summer. The delicate almond aftertaste pairs perfectly with lighter dishes such as grilled seafood, chicken, fish-based pastas and entrée salads.

Here’s a light summer meal to pair with a perfectly chilled bottle of BOLLA Soave.

Citrus Scallops

Ingredients:

• 1 1/2 lb. sea scallops
• 2 tbsp. lemon juice
• 1 tbsp. fresh parsley, chopped
• 1 tsp. orange rind, grated
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 2 cloves garlic, minced
• 1 tbsp. olive oil
• 1 tbsp. fresh parsley, chopped
• Soba noodles (optional)

Preparation:

Combine first 7 ingredients in a large bowl, stirring well to coat. Chill for 5 minutes. Heat oil in a large nonstick skillet over medium-high heat. Add scallop mixture; sauté 4 minutes, or until scallops are done. Top with parsley. You can serve these scallops over soba noodles. Serves 4. Recipe reprinted with permission from Cooking Light magazine.