Food Recipes

Asparagus Scallop Salad with Sweet & Sour Dressing

Wine pairing(s):
Niagara Mist Tangerine Pinot Grigio
KenRidge Showcase Italian Pinot Grigio
KenRidge Classic Pinot Grigio

6 Servings

Ingredients:
4 small leeks (white part only), washed and patted dry
18 sea scallops
30 spears asparagus, blanched
1/4 cup (50 ml) olive oil
kosher salt and white pepper to taste
3 cups (750 ml) baby salad greens

Method:
Preheat grill to high. Cut each leek in half lengthwise and place in a bowl. Place the scallops and asparagus in separate bowls. Season the leeks, scallops and asparagus in separate bowls. Season the leeks, scallops and asparagus with an equal amount of olive oil and salt and pepper. Grill the leeks until they are charred around the edges. Remove from the grill and, when they are cool to the touch, cut them into 1-inch (2.5-cm) slices. Keep warm. Add the scallops to the grill and grill for 2 minutes on each side. Remove from the heat and keep warm. Place the asparagus on the grill and grill until nicely charred and cooked through. Remove from the heat and keep warm.

 

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