with Sauvignon Blanc Vinaigrette
20 spears asparagus
Extra virgin olive oil
Kosher salt & freshly ground pepper, to taste
12 sea scallops
Sauvignon Blanc Vinaigrette, recipe follows
Brush asparagus with olive oil and sprinkle with salt. Grill over high heat until done; set aside.
Season scallops with salt & pepper. Place saute pan over high heat; sear scallops about 2-3 minutes per side, depending on size. Remove from heat.
To serve: Divide asparagus between 4 salad plates. Place 3 scallops on each plate and drizzle with sauvignon blanc vinaigrette.
1 cup Chateau Ste. Michelle Sauvignon Blanc
1 tsp Dijon mustard
1/4 cup lemon juice
Kosher salt, to taste
1 to 1-1/2 cups canola oil
Place wine in non-reactive saucepan over high heat and bring to a boil; reduce heat to medium and simmer until reduced to 1/4 cup.
Place wine, Dijon, lemon juice and salt in blender. With blender running, slowly drizzle in oil. Season to taste with more salt.