Dom Perignon P2 Plénitude Deuxième 2003

Grower: Moët Hennessy
Grape Variety: Pinot Noir / Chardonnay
Style: Rich and Toasty
Country: France
Appellation: Champagne
Vintage: 2003
Closure: CORK
Alcohol: 12.5% ABV
Bottle Size: 75cl

Spiced Seafood Skewers

Cooking Time: 00 hrs 30 mins (approx.)
Number of Servings: 4

INGREDIENTS

1 1/2 teaspoons yellow mustard seeds
1 teaspoon black peppercorns
3/4 teaspoon chile powder
1 small bay leaf
1/2 teaspoon celery seeds
1/2 teaspoon coriander seeds
1/4 teaspoon ground ginger
1 1/2 tablespoons kosher salt
12 large shrimp, shelled and deveined
8 large sea scallops
3/4 pound salmon fillet with skin, cut into 8 cubes
2 tablespoons extra-virgin olive oil
1 tablespoon minced flat-leaf parsley
lemon wedges, for serving

1. In a small skillet, combine the mustard seeds, peppercorns, chile powder, bay leaf, celery seeds, coriander seeds and ginger and stir over moderate heat until fragrant, about 2 minutes.
2. Transfer to a spice grinder and let cool completely, then grind to a powder. Stir in the salt.
3. Light a grill or preheat a grill pan. Thread the shrimp onto 4 metal skewers. Alternate the scallops and salmon cubes on 4 more metal skewers.
4. Brush the skewers with the olive oil and season generously with the spice mix. (Reserve any remaining spice mix for another use.)
5. Grill the skewers over moderately high heat until the seafood is lightly charred and just cooked through, about 4 minutes. 6. Sprinkle the seafood with the parsley and serve with lemon wedges.