Greta Chardonnay 2008

A lovely replacement for our Reserve 2007 Chardonnay. This 2008 vintage has a full and fresh palate with lovely, subtle undertones of oak and vanilla. Enjoy its tantalising bouquet of rich coconut, and elderberry blossoms with a hint of lychee.

Scallop, Mango and Prosciutto Salad

Serves 4:

20 (about 500g) scallops, roe attached

1 1/2 tbs caster sugar

1 tbs olive oil

6 slices prosciutto, halved crossways

2 tbs fresh lime juice

2 ripe mangoes, cheeks removed, flesh cut into 1cm-thick slices

1 small red onion, halved, thinly sliced

2 fresh long red chillies, halved, deseeded, thinly sliced lengthways

1/3 cup loosely packed fresh coriander leaves

Method

Place the scallops on a large plate and sprinkle with 2 tsp of the sugar. Heat 2 tsp of the oil in a large non-stick frying pan over high heat. Add the scallops, sugared-side down, and cook for 2 minutes. Sprinkle with 2 tsp of the remaining sugar, turn and cook for 1-2 minutes or until caramelised and cooked through. Transfer to a plate.

Add the prosciutto to the pan and cook for 1 minute each side or until crisp. Remove from heat.

Combine the remaining sugar, oil and lime juice in a small bowl.

Arrange the mango and onion on serving plates. Top with the scallops, chilli and prosciutto, and drizzle with the lime dressing. Sprinkle with coriander leaves and serve immediately.