Bay Scallop Aguachile

With summer in full swing, we bring you the Bay Scallop Aguachile. This fresh dish will delight your tastebuds with a harmony of complex ingredients. The minerality of the 2018 Grenache Blanc makes an excellent pairing to the slight brininess of the scallops.


Serves 4

Scallop Brine:

  • 1 pound Fresh Bay Scallops
  • 2 cups Cold Water
  • 2 tablespoons Kosher Salt
  • 2 tablespoons Granulated Sugar

Honeydew and Cucumber Aguachile:

  • 1 each English Cucumber
  • 12 ounces Honeydew
  • 2 each Lime
  • 1 each Jalapeno (or ¼ of a Serrano Pepper)
  • ¼ cup Cilantro
  • To Taste Salt and Pepper

  • Pickled Onions
  • Jalapeno
  • Cilantro
  • Cucumber


Scallop Brine:

  1. Dissolve the kosher salt and sugar in the cold water.
  2. Add the scallops and brine for 10 to 15 minutes; 20 minutes if you use larger diver scallops.
  3. Strain and dry the scallops.

Honeydew and Cucumber Aquachile

  1. Place all ingredients in a blender and blend.
  2. Pass ingredients through a fine-mesh cheesecloth or terry towel and strain.
  3. Season to taste with salt, pepper, and lime juice.
  4. Chill the aguachile.
  5. Pour the aguachile over the scallops.
  6. Garnish with pickled onions, jalapeno, cilantro, and cucumber.
  7. Serve with tostadas.