When one thinks of Riesling, usually German food comes to mind. However, this wine works so well with Asian cuisine that I may never go back to the German recipe I always made with Riesling again. This is a lovely bowl that can be adapted to what you have on hand. Use it to clean out your vegetable drawer one night. You will not be disappointed!
This recipe appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS. Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. Discover more recipes here.
What You’ll Need:
- Zest of 1 lime
- 1 t. Garlic powder
- 1 t. Onion powder
- 1 t. Smoked paprika
- ½ t ancho chili powder
- ½ t. Sea salt
- ¼ t. Cayenne pepper
- 1 pound sea scallops, patted dry
- 1 pound medium to large shrimp, peeled, deveined, and tail off, patted dry
- 2 T. olive oil
- ½ t. Sesame oil
- 1 cup farro, cooked according to package directions
- 2 ounces Ginger Sushi, chopped (plus more ginger sushi for garnish)
- 1 c. fresh spinach
- 1 ½ c. thinly sliced radishes
- 2 c shelled edamame
- 2 c. shredded carrot
- 2 c. shredded red cabbage
- 8 baby corn cobs, cut into smaller pieces
- 2 green onions, thinly sliced on the bias
- 1 recipe Asian Sesame Salad Dressing or 1 c. store-purchased Asian Sesame Dressing
- 2 T. toasted sesame seeds
- 1 lime, cut into 8 wedges
Asian Sesame Dressing:
- ¼ c. soy sauce
- 2 T. sesame oil
- ¼ c. rice wine vinegar
- ¼ c. olive oil
- 1 T. sugar*
- Salt to taste
Directions:
Step 1: Begin by placing all of the ingredients for the dressing in a shaker jar and shake until blended. (*Note, if using seasoned rice wine vinegar, do not add sugar until the dressing is made then adjust sweetness a little at a time)
Step 2: In a small bowl, mix together the lime zest, garlic powder, onion powder, smoked paprika, ancho chili powder, sea salt, and cayenne pepper. Sprinkle on one side of all the shrimp and scallops. In a large fry pan, pour the olive oil and sesame oil and heat until very hot. Place the seafood sprinkled side down in the pan. At the two-minute mark, flip and cook one additional minute or until just done. Move to a plate to cool slightly.
Step 3: Place ¼ of the farro in each bowl and top with the chopped sushi ginger. Top with ¼ of each of the vegetables (except the scallions) arranging in clusters around the bowl to make an artistic presentation. Top each with the scallops and seafood. Drizzle with the dressing and top with sliced onion and toasted sesame seeds. Garnish lastly with two lime wedges per bowl. Serve with remaining dressing.
Serves 4