The perfect summer appetizer pairing! This delicious plater can be enjoyed with Sauvignon Blanc, Rosé and Pinot.

INGREDIENTS

• 1 pound bay scallop, small, crescent-shaped side muscles removed, scallops sliced into 1/8 inch thick rounds.
• 1 cup lemon and/or lime juice
• Salt and pepper to taste
• ¼ cup pineapple, finely chopped
• ¼ cup mango, finely chopped
• 1 Tblsp chopped cilantro
• 1 small jalapeno, finely chopped
• ½ white onion, rough chopped
• 2 green onions, chopped, white and light green parts only
• 1 Tbsp CRU Sauvignon Blanc Spice
• 2 garlic cloves, chopped

RECIPE PREPARATION

1. Place scallop rounds in glass or porcelain bowl and pour juice over them. Refrigerate for 30 minutes. Season with salt and pepper to taste
2. Combine the rest of the ingredients in the bowl with scallops – keep well chilled, consume immediately. Serve with crackers or lettuce cups.