24 medium sea scallops
8 8-inch metal or bamboo skewers
16 fresh kefir lime leaves
Salt and pepper
RICE NOODLE SALAD
1/3 C Asian fish sauce
2 T rice vinegar (not seasoned)
3 T sugar
3 T fresh lime juice
1 garlic cloves, minced
1 jalapeno, seeded and minced
1 English cucumber
1/2 lb rice-stick noodles
1 C fresh mint sprigs, roughly chopped
1/2 C fresh cilantro, roughly chopped
2 T chopped peanuts
For the dressing stir together first 6 ingredients until sugar is dissolved. Chill dressing, covered for at least 1 hour.
Halve cucumber lengthwise and seed. Cut cucumber halves and scallions crosswise into 2-1/2 inch pieces and cut pieces lengthwise into julienne strips.
In a bowl soak noodles in hot water to cover 15 minutes to soften. While noodles are soaking, in a 6 quart kettle bring 3-1/2 quarts salted water to a boil. Drain noodles in colander and cook in boiling water 45 seconds, or until just tender. Drain noodles in colander and rinse under cold water to stop cooking. Drain noodles well and with scissors cut into 4 inch lengths.
Toss noodles, vegetables, herbs and dressing in a bowl and sprinkle with peanuts. Divide among four plates and top with two brochettes. Enjoy with Lambert Bridge Sauvignon Blanc. Serves 4.BROCHETTES
Heat grill to high heat; brush with oil. Cook scallops until caramelized and just opaque in center, about 2 minutes per side.
Pairs well with Lambert Bridge Sauvignon Blanc and Viognier