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Diver Scallop and Riesling Crudo

Enjoy this refreshing summer appetizer, in the Italian style of pesce crudo, or raw fish "cooked" with lemon juice, similar to the Spanish ceviche. Pair with delicious Biltmore Estate Riesling.

Preparation Time: 0:20
Cooking Time: 0:00
This Recipe Pairs With:


  • 1 pound diver scallops
  • 1/4 cup white wine
  • 1/4 cup olive oil
  • 1/4 cup fresh chives
  • 1/2 teaspoon ground fennel seed
  • Juice 1 lemon
  • Salt & pepper to taste
  • Melba toast for serving

Preparation Instructions

  • Clean and thinly slice the scallops. Whisk the remaining ingredients together and combine with the scallops. Chill for 8 hours or overnight. Serve chilled with Melba toast.
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