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Gold Medal Wine Club
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1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
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Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
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Dierberg  2010 Chardonnay Santa Maria Valley
Dierberg 2010 Chardonnay
Dierberg
Santa Maria Valley

$24.00

Platinum
Fess Parker 2012 Estate Chardonnay ASHLEY'S
Fess Parker2012 Estate Chardonnay
Fess Parker Winery
ASHLEY'S

$27.75

Platinum
Tom Eddy 2009 Cabernet Sauvignon Elodian
Tom Eddy2009 Cabernet Sauvignon
Tom Eddy
Elodian

$39.00

Last Call
Platinum
Five Wine Gifts in One! A Tote, two Wines, Opener & Stopper Set
Five Wine Gifts in One!
A Tote, two Wines, Opener & Stopper Set

$74.95

Red Wine Tasting Kit 4 different Red Wine Varietals
Red Wine Tasting Kit
GMWC
4 different Red Wine Varietals

$99.95

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*Does not apply to Sale or Specials wines.

Grilled Lime-Cilantro Scallops with Mango Salsa

Carmichael


Ingredients

4 Tablespoons Olive Oil
3 Tablespoons Lime Juice
2 Teaspoons Grated Lime Peel
8 Tablespoons Fresh Cilantro, chopped
2 Mangos, peeled and diced with its juice
2/3 Cup Vidalia Onion, diced
½ Cup Chopped Red Bell Pepper
½ Teaspoon Cumin
½ Cup Fresh Pasilla Pepper
Salt, Garlic Powder and Freshly Ground Pepper
2 Pounds Sea Scallops
Canola Oil for brushing on grill


Instructions

Prepare barbecue or gas grill, clean grates and oil them with canola oil. Heat grill to medium-high. Whisk first three ingredients in a medium sized bowl to blend. Add 2 tablespoons cilantro. Transfer half of the mixture to a second medium bowl and add remaining cilantro to this second bowl. Reserve alternate half in first bowl for scallop marinade. Mix in mango, onion, pepper and cumin into remaining dressing in bowl two; season it to taste with salt and pepper and garlic powder. Refrigerate until ready to serve.

Marinate scallops for about 10 minutes in the lime cilantro mixture then place them on the grill. Cook until a crust forms, about 3-4 minutes, then turn and cook on the other side until cooked through and a crust forms on the other side, about 4-5 more minutes. Transfer scallops to plates. Spoon mango salsa alongside and serve with a glass of Carmichael 2007 Grigio e Bianco.



    Suggested Pairings

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