Italiano
Grilled scallops
A quick and tasty dish, ideal for a summer’s night. We pair it with a Collio Bianco Ronco Blanchis.
Ingredients for 4 people:
12 scallops, 1 garlic clove, 50cl extra-virgin olive oil, a half lemon squeezed, a spring of parsley and salt as needed.
Directions:
Prepare the emulsion needed to season and cook the scallops by blending together the EVOO, lemon juice, garlic clove (without the interior germ), parsley and salt.
Let the condiment sit in a refrigerator for at least an hour before cooking.
Turn on the barbeque grill (or preheat an oven to 250°C) and place the scallops on the grill with an ample amount of emulsion and cook for five minutes at a high heat.
Place the scallops in their shells on a serving dish and serve with the remaining emulsion.
Exquisite, simple and quick to prepare, scallops can be served as a starter, a main dish or as finger food that will certainly make an impression.
Wine to pair:
(edited by Stefania Vinciguerra)
Collio Bianco Ronco Blanchis
This wine represents the essence of the Blanchis hill: a blend of Friulano and Chardonnay from the oldest vineyards, enriched by a balance of sauvignon and malvasia that enrich its aromas. Straw yellow color, with intense fruity and floral aromas. Full-bodied and espressive, with good elegance and length.
Production area: the hill (Ronco) of Blanchis in Collio - province of Gorizia - formed by grey and yellowish Eocene marls with few sandstones.
Grape varieties: 45% Friulano, 40% Chardonnay, 10% Sauvignon and 5% Malvasia, Guyot training system, with 4830 vines per hectare.
Wine-making: soft pressing of the whole grape, not destemmed, vinification in stainless steel tanks. The following refinement takes place in steel for Friulano, Malvasia and Sauvignon while the Chardonnay matures in new or second passage oak barrels. This is followed by a further refinement of the mass in stainless steel before bottling.
Alcoholic content: 14% Vol.
Serving temperature: 10-12°C.
Suggested food pairings: first courses of meat, fish and vegetables, second courses of white meat or fish with sauces.
