b'Seared Sea ScallopsSpring Grilled Asparaguswith Apple & CeleryPea SoupSalad With ShavedSlaw and a RieslingParmesan Vinaigrette INGREDIENTSINGREDIENTS INGREDIENTS 1/3 cup olive oil 1 medium onion,1 bunch asparagus1/3 cup vegetable oil peeled and diced 2 tbsp extra virgin olive oil1 tbsp grainy mustard 3 garlic cloves,1/2 tsp fleur de sel (sea salt)1/2 cup Riesling peeled and minced 1/4 tsp black pepper8 basil leaves, torn5 peppercorns 2 tbspunsalted butter a few pieces of shaved1 shallot, diced 3 cups green peas, fresh or frozen Parmesan cheese1/4 cup rice or white wine vinegar 2 1/4 cups water1 tsp sea salt 1 1/2 tspsalt1 tsp black pepper 1/2 tsp pepper 1 Granny Smith apple1 stalk cellery4 large scallops1 tbsp olive oil METHODMETHOD METHOD Preheat barbecue or grill pan to high Vinaigrette Melt butter in medium size saucepot, heat. Trim woodystem off of asparagus Reduce Riesling, shallots, and add onions and garlic. Sweat on low(about 2 inches). Toss in 1 tbsp olive oil, peppercorns in a saucepan by half, heat until tender (about 5 minutes). 1/4 tsp each of salt and pepper. Placecool. Whisk in vinegar & mustard until Add Peas, salt and pepper, cover withon hot grill and cook until gently charred combined. Drizzle in 1/3 cup olive oil, water. Simmer on low for 10 minutes, and 1/3 cup vegetable oil until lightlyremove from heat. Pure in a blender on all sides (about 3 minutes) or until emulsified. Season with 1 tsp of each for 2 minutes until texture is smooth.asparagus is tender.salt and pepper. Vinaigrette will keep Serve immediately or cool in an ice Plate asparagus. Using a vegetablein fridge up to two weeks. bath t o retain colour, then reheat peeler, shave Parmesan over the topwhen needed. of the salad. Drizzle with remainingScallops olive oil and garnish with fleur de selHeat pan with 1tbsp of olive oil on Pair with an aromatic whiteand basil leaves.medium-high heat. Sear scallop on bothsuch as Gewrztraminer sides, 1 minute per side or until goldenor Sauvignon Blanc. Try serving with abrown colour develops. Season with salt.Sauvignon Blanc. Apple & Celery SlawJulienne apple and celery, season lightly with salt and pepper and toss with 1 tbspof vinaigrette. Serve seared scallops on top of apple salad.Serve this recipe with anoff-dry Riesling. Spring Spritz Vibrantly hued spritz cocktails, whichINGREDIENTScombine bitter spirits with fruit andsparkling wine and a splash of soda, 3 oz sparkling wine are a quintessential warm-weather 2 oz Aperol or Campari cocktail. Delicious, effervescent and 1 oz soda such a feel-good colour! Try a fruityorange slice & herbsparkling wine to play up the citrus in sprig for garnish the recipe or a drier, crisp style if you love the bitterness of aperitivo hour.METHODFill a wine glass with ice. Add wineand Aperol or Campari. Top with soda. Stir. Garnish with orange slice and a sprig of fresh herbs!11'