The Perfect Pairing: Talley Vineyards and Chef Claudia Sandoval

Talley Vineyards had the honor of pouring at this year’s 2022 Palm Desert Food & Wine Festival; a weekend filled with amazing wine, immaculate bites and warm desert winds.

When we were invited to be a part of the festival’s James Beard Luncheon, an event that would kick off the weekend featuring celebrity chefs and cooking demonstrations, we couldn’t resist. The luncheon included a 4-course meal, each course created by an award-winning celebrity chef.

photo credit: Tiffany L Clark for Palm Springs Life

Talley was paired with celebrity chef, Claudia Sandoval, winner of MasterChef (season 6) and host of the upcoming Food Network show Taste of the Border. Serving up her contagious laugh and fiery red hair, Chef Sandoval prepared a Scallop Pomegranate Aquachile (recipe below) paired with our Estate Chardonnay.

Scallop Pomegranate Aguachile

(Makes 4-6 portions) 


  • 1 lb. U12 scallops, sliced thinly in half or thirds
  • 1 cup cucumber, brunoised (skin in) 
  • 1/2 cup small red onion, brunoised
  • 1/4 cup fresh ginger, minced 
  • Kosher salt 

For aguachile sauce: 

  • 6 oz pomegranate juice
  • 1 whole jalapeño, stem removed 
  • 1 cup fresh-squeezed Persian lime juice 

To garnish: 

  • Marigold micro flowers or petals 
  • 1 cup fresh-squeezed Persian lime juice 


To prepare scallops:  

  • Slice scallops horizontally to create thin even slices – 5 pieces will be needed per dish. 
  • Spread evenly on a sheet pan and season lightly with kosher salt. 
  • Keep refrigerated and cold. 

To make aguachile sauce: 

  • In a blender, add pomegranate juice, whole jalapeño, and lime juice. 
  • Blend until smooth. 
  • Strain thru a fine mesh sieve. 
  • Season with salt. 

To make brunoise mix: 

  • In a bowl mix cucumber, red onion and ginger until well incorporated. 

To plate:

  • Place sliced scallops into a circle slightly. 
  • Add brunoise mix sparsely around the edges of the scallops. 
  • Garnish with flowers and cilantro. 
  • As a final touch, add aguachille juice to the bottom of the bowl evenly throughout plates, leaving scallops and brunoise floating atop the sauce.