Grilled Scallop Brochettesover Rice Noodle Salad

BROCHETTES
24 medium sea scallops
8 8-inch metal or bamboo skewers
16 fresh kefir lime leaves
Olive oil
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
4 scallions
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
Thread 3 scallops on 1 skewer alternately with 2 kefir lime leaves. Place on rimmed baking sheet. Repeat with remaining scallops, skewers, and kefir lime leaves. Sprinkle scallops with salt and pepper.

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

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