Prensal Blanc grapes come from the district of Santa Maria del Cami. Chardonnay grapes come from various parts of the Binissalem-Mallorca D.O. region. Harvested by hand in August. Free run and lightly pressed juice is obtained with light pneumatic presses. Fermentation carried out in stainless steel tanks at low temperatures. Aged on lees for 7 months.
A lifted peach and almond nose, with hints of tropical fruit, honey and pineapple on the palate. Very approachable with good concentration and a complex, textural character. Candied lemon acidity is balanced by a long, creamy finish with spicy undertones.
Especially suited to an aperitif or to accompany salads, soft cheeses, seafood and fish.
Zesty Dry White Wines
Like a lightning bolt in your mouth, whites in this style are the wine equivalent to a refreshing lager. Generally speaking, they’re best enjoyed young, within a year or two of the vintage, to preserve the fresh fruity flavours and mouth-watering acidity.
Cool (44-57 °F / 7-14 °C)
Seafood, Sushi, Green Salads, Pesto, Fried Foods (like French Fries and Fried Chicken), Chicken & other Poultry
Pan-Seared Scallops with Lemon
450g sea scallops, tough muscles removed
Coarse salt and freshly ground pepper, to taste
1 tablespoon extra-virgin olive oil, plus more as needed
1 lemon, cut into wedges
1. Pat scallops dry with paper towels, and season with salt and pepper. Heat oil in a skillet over medium-high heat. Add half the scallops to skillet and cook, flipping once, until golden brown and cooked through, about 3 minutes per side. Transfer to a plate. Repeat with remaining scallops, adding more oil to the skillet as needed. Serve immediately, with lemon wedges on the side.
Recipe from http://www.marthastewart.com/356077/pan-seared-scallops-lemon
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