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Gold Medal Wine Club
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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Parmelee-Hill 2010 Proprietary White Blend PLUS! selection
Parmelee-Hill2010 Proprietary White Blend
PLUS! selection
Gold Medal - SF Chronicle Wine Competition


Was $22.00
Picayune 2011 Sauvignon Blanc PLUS! selection
Picayune2011 Sauvignon Blanc
PLUS! selection
91+ - Richard Jennings


Was $18.50
Alma Sol  2010 Proprietary Red Blend PLUS! selection - Cuatro Caminos
Alma Sol 2010 Proprietary Red Blend
PLUS! selection - Cuatro Caminos
Gold Medal Winner


Was $19.50
Shannon Ridge 2010 Petite Sirah PLUS! selection
Shannon Ridge2010 Petite Sirah
PLUS! selection
90 - Connoisseurs' Guide


Was $22.00
Westerly 2011 Sauvignon Blanc Happy Canyon
Westerly2011 Sauvignon Blanc
Happy Canyon
90 - Wine Enthusiast


Was $16.00
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Grilled Lime-Cilantro Scallops with Mango Salsa



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


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