Grilled Scallops with Mango Salsa

Paired with Napa Valley Chardonnay

By Beringer

Serves 2 - Print Recipe


1 lb large sea scallops
¼ cup white balsamic vinegar
¼ cup Beringer Founders’ Estate Chardonnay
1 tbsp fresh-squeezed lemon juice
1 tbsp honey
½ sprig fresh rosemary



1 medium firm, ripe mango
1 small shallot, peeled
½ tbsp finely chopped fresh mint leaves
1-½ tbsp grape seed oil
½ tsp kosher salt
¼ tsp cracked black pepper


In a small saucepan, bring vinegar, wine, lemon juice and honey to a boil over high heat on grill side of burner or on one grill rack turned to high.


Add rosemary. Boil, swirling a few times until reduced to ¼ cup. Transfer 1 tbsp glaze to a small bowl.


Remove from heat. Meanwhile, peel mango and slice into strips. Place strips on a perforated grill tray.


Pat scallops dry and place on tray with mango. Brush oil lightly over both sides of mango, then brush remaining oil over scallops. Season scallops with salt and pepper.


Thinly slice shallot. Add to bowl with glaze. Set tray on grill rack.


Grill mango 2 minutes or until lightly charred, turning once. Transfer mango to a cutting board and dice while scallops finish grilling.


Grill scallops 2 minutes, turn and brush with half the glaze. Grill 3-4 minutes turning and brushing with remaining glaze. Remove tray from grill. Add diced mango and mint to bowl; toss with glaze and shallots. Serve scallops with salsa.

Napa Valley Chardonnay

Bright citrus and stone fruit aromas leads to a medium, rounded mouthfeel highlighted with flavors of lemon crème, toasted almonds and balanced acidity.