Scallop and Prawn Noodle Salad-serves 4.

Wine:

Serve with Saratoga Estate Sequia Grove Rosé.

Salad:

4 ounces bean thread noodles (vermicelli noodles)
4 ounces snow peas, thinly sliced on diagonal (about 1 1/3 cups)
1 cup bean sprouts
1 cup matchstick-size strips seeded peeled cucumber
1/4 cup chopped fresh mint
1/4 cup chopped fresh basil
1/4 cup chopped fresh coriander
1/4 cup chopped roasted salted peanuts
2 tablespoons finely shredded carrot
1/3 cup water
1/4 cup Thai fish sauce
3 tablespoons sugar
2 tablespoons fresh lime juice
1 garlic clove, minced
1 teaspoon minced serrano chili
1 teaspoon chili-garlic sauce

Scallops:
1 pound sea scallops and prawns
1/2 teaspoon sugar
2 tablespoons vegetable oil
2 shallots, thinly sliced
1 tablespoon finely chopped lemongrass
1 large garlic clove, chopped

For salad:
Pull noodles apart; place in large bowl. Pour enough boiling water over to cover generously. Soak noodles until tender, stirring occasionally, about 1 hour. Drain; return to same bowl. Cut noodles in half (or in thirds if very long).

Add snow peas, bean sprouts, cucumber, herbs, peanuts, and carrot to noodles and toss to blend. Combine 1/3 cup water and all remaining ingredients in small bowl; whisk to blend. Season dressing to taste with salt and pepper. Stir dressing into noodle mixture. Let stand 15 minutes, tossing occasionally.

For scallops:
Sprinkle scallops with sugar, salt, and pepper. Heat oil in large skillet over medium-high heat. Add shallots, lemongrass, and garlic; stir 1 minute. Add scallops; sauté until just opaque in center, about 3 minutes.

Cook prawns in similar method

Divide salad among 4 plates; top with scallops and prawns and serve.

Enjoy the murmurs of appreciation, punctuated by the gentle quaffing of the Saratoga Estate Rosé