Ingredients;

1. Patagonian Scallop Medallions: 400 grams (cut into medallions of approximately 1.5 cm thick)

2. Orange juice: 200 ml

3. Honey: 50 grams

4. Soy sauce: 2 tablespoons

5. Fresh ginger, grated: 1 tablespoon

6. Roasted vegetables (carrots, red onion, bell pepper): 500 grams

Preparation method:

Fry the medallions in a pan with olive oil for 4 minutes, turning regularly, until golden brown.

Combine orange juice, honey, soy sauce and grated ginger in a pan and cook until slightly thickened. Serve the fried medallions with the sweet and sour orange sauce and roasted vegetables.

Wine recommendation: A fresh, fruity white wine such as a Riesling or a Grüner Veltliner goes well with this dish because of its sweet and sour character.