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Food Columnist Anya Levykh on Food and Chardonay

The 35th annual Vancouver International Wine Festival launches next week.
Every year the festival chooses a region to highlight and a theme varietal.
This year's region is California and the theme varietal is Chardonnay.
And the second point - - the choice of Chardonnay - - creates an interesting challenge for participating restaurants - - at least that's the view of our food columnist Anya Levykh.
For her Scallops Peas recipe click read more
Scallops and Sugar Snap Peas with Ginger-Sesame Vinaigrette         
By Chef Dana Reinhardt, Director of Kitchen Operations, Noodle Box Restaurants

Pair with: A good quality, unoaked, New World Chardonnay
Serving Size:  4 people
Course: appetizer               

Primary Ingredients:  scallops, sugar snap peas
Prep Time: 20 minutes       
Cooking Time:  10 minutes   
Difficulty:  Medium
Ginger-Sesame Vinaigrette
1/3 cup        unseasoned rice vinegar
1/4 cup        soy sauce
3 T        honey
3 T        sesame oil
1/3 cup        canola oil
3 cloves    garlic, finely minced
2 inch piece    fresh ginger, peeled and finely minced
Combine all the ingredients in a medium bowl and whisk well.
Snap Peas and Scallops
4 T            canola oil
1/2 pound         sugar snap peas       
12 large         sea scallops
3 T             unsalted butter, cut into 12 pieces
1 t            kosher salt

Add two tablespoons of the canola oil to a large saute pan and turn heat to medium-high. When shimmering, add the sugar snap peas. Cook, stirring often, until tender and bright green, about three minutes. Transfer to a medium-sized bowl and toss with 1/2 cup of the Ginger-Sesame vinaigrette.

Dry the scallops with paper towels, and then season each with salt on both sides. Pour the remaining two tablespoons of canola oil into a large nonstick skillet. Turn heat to medium-high. When shimmering, add the scallops to the pan. Top each scallop with a piece of butter. Let them cook undisturbed until golden brown on the bottom, about three minutes. Flip them and cook until golden brown on the other side, about two minutes. Transfer scallops to a plate lined with a paper towel.
Divide the sugar snap peas among four plates. Top each with three scallops and finish with a little more of the ginger vinaigrette.  Serve.

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