Paring with Gewurztraminer

Although it's sometimes referred to as a "dessert wine", I love the crisp and tangy Gewurz with spicy, Asian-inspired foods. Here's a recipe I made for my daughter-in-law's bridal shower that would have been perfect (although we had mimosas).

Sesame Scallop Salad (serves 2)
2 oz. multigrain spaghetti
3 c. shredded romaine lettuce
1/2 c. coarsely shredded carrot
1/4 c. quartered and thinly sliced red onion
2 T. rice vinegar
1 T. canola oil
1 T. soy sauce
1 1/2 tsp. honey
1/4 c. crushed red pepper
4 large frozen scallops (thawed) per person, rinse and pat dry between paper towels
2 tsp. canola oil
1-2 tsp. toasted sesame seeds

Cook spaghetti according to package directions, drain. Rinse with cold water and drain again. In a medium bowl, combine pasta, lettuce, carrot and red onion. Transfer mixture to two serving dishes. In a small bowl, whisk together the vinegar, 1 T. oil, soy sauce, honey and crushed red pepper. Set aside. Heat medium skillet with 2 tsp. oil and cook scallops for about 3-4 minutes on each side until opaque, turning once to brown evenly. Cut scallops in half and place over the salad mixture. Drizzle dressing evenly over both plates; and sprinkle with sesame seeds.