LCBO Food & Drink Summer 2018

WHAT TO SERVE Fresh Beginnings Moscato VQA LCBO 341776

Fresh new look!

$12.95 The light sweetness of the wine helps highlight the natu- ral sweetness of tomatoes and watermelon. Zonin Prosecco Brut 1821 DOC LCBO 277186 $15.75 The soft spritz and approachable style of this Prosecco make it versatile with food; here it complements the delicate flavours of watermelon and cucumber.

$15.95

$15.95

COLD SOBA NOODLES , WATERMELON & BAY SCALLOPS WITH MI SO- SOY-SESAME VINAIGRETTE Tender noodles, savoury dressing and buttery scallops are a perfectly delicious contrast to the bite-size chunks of sweet, crunchy, refresh- ing watermelon. This recipe is a great excuse to go on an Asian-ingredient shopping spree. One of the ingredients called for is “seasoned” rice wine vinegar, which has salt and sugar added. If you happen to have unseasoned on hand, you may need to add some salt and a pinch of white sugar; taste and adjust if de- sired. We call for bay scallops here, but if you prefer the larger sea scallop, simply adjust amounts and cooking times. 4 cups (1 L) cooked soba noodles; start with approximately 9½ oz (270 g) uncooked 2 cups (500 mL) fish, vegetable or chicken stock or clam juice 1 lb or 2 cups (455 g or 500 mL) bay scallops or 12 to 14 large sea scallops 1 tbsp (15 mL) yellow or white miso paste 1 tbsp (15 mL) mirin (Japanese cooking wine) 2 tbsp (30 mL) seasoned rice wine vinegar 1 tsp (5 mL) soy sauce ½ tsp (2 mL) toasted sesame oil 1 tsp (5 mL) ponzu sauce 1 tsp (5 mL) chili garlic sauce, sriracha or sambal oelek

2 tbsp (30 mL) grape-seed, sunflower, peanut or other neutral-tasting oil 5 scallions, trimmed, thinly sliced, divided 2 tsp (10 mL) toasted white sesame seeds, plus a pinch more for garnishing (see TIP) 1 tbsp (15 mL) finely minced fresh ginger, peeled 3 cups (750 mL) cubed, bite-size pieces of watermelon 1 Cover cooked soba noodles and refrigerate to chill. 2 Add the stock or clam juice to a small sauce- pan and bring to a simmer over high heat; add the scallops. Simmer for 1 to 2 minutes for bay scallops or 3 to 4 minutes for sea scallops—or until opaque and just slightly firm to the touch. Drain and set aside in the fridge to chill. 3 In a large non-reactive or glass bowl, add the miso paste, mirin, rice wine vinegar, soy sauce, sesame oil, ponzu sauce, chili garlic sauce and grape-seed oil; whisk to combine and make smooth. 4 Add approximately 4 of the sliced scallions, sesame seeds, ginger, chilled scallops, water- melon and noodles; toss to combine and coat

with the dressing. Sprinkle with reserved pinch of sesame seeds and remaining reserved sliced scallion; serve immediately. Serves 4 as a main or 6 as an appetizer or side dish TIP  It’s now possible to buy toasted sesame seeds in most markets, but to toast your own, simply toss sesame seeds in a dry skillet over medium heat until very lightly browned. Trans- fer immediately to a plate or bowl so they don’t burn in the pan’s residual heat.

WHAT TO SERVE Fukushougun Junmai Ginjo Sake LCBO 292234, 720 mL

$29.85 Fresh, pure and regal in character, this sake is a superb match for the umami flavours of this noodle dish. Pierre Sparr Gewürztraminer LCBO 373373 $17.55 The aromatic bouquet and light sweetness of this Alsa- tian Gewürztraminer support the delicacy of scallops while highlighting the gingery notes.

FOOD & DRI NK SUMMER 2018 145