Grilled Scallops 

An appetizer based on grilled scallops, the preparation is quick and easy; the result is excellent. Delicate but tasty, grilled scallops are a second course or an appetizer rich in flavor but at the same time in effect. Ideal to amaze your guests, in a dinner for two or maybe not, it can be served accompanied by a glass of iced bubbles to make them even more chic... Easy to prepare even for those who are beginners in the kitchen...

Ingredients

4 servings

16 Scallops

a yellow pepper - a red one

shallot

garlic

thyme

2 salted anchovies

chopped aromatic (oregano, marjoram, parsley)

extra virgin olive oil

salt

peppercorns

Procedure

To prepare the grilled scallops, burn the peppers over high heat then peel them and remove the stem and seeds. Brush the scallops well, then open them raw. Remove the shells, remove the sandy bag and the black button, wash them, drain them then place them again in the half shells. Season with salt, ground pepper, thyme leaves, finely chopped shallot, a drizzle of oil, then place the shells on the grill to cook the shellfish. Meanwhile, prepare a seasoning with half a yellow pepper, half a red, a clove of garlic and anchovies barbed and rinsed with salt. Season the seasoning with a little oil, very little salt, pepper, plenty of chopped aromatic mince, then distribute it in the shells when the scallops are almost cooked. Turn off after another 2 minutes and serve immediately.

Wine pairing: White Collio Ronco Blanchis

Grapes: 

45% Friulian, 40% Chardonnay, 10% Sauvignon and 5% Malvasia 

Pairing: Fish-based pasta or rice dishes.

This wine represents the essence of the Blanchis hill: a blend based on Friulian and Chardonnay from the oldest vineyards, enriched by a balance of sauvignon and malvasia that enrich its aromas. Straw yellow, with intense fruity and floral aromas. Full-bodied and decisive wine, of good elegance and length. It's youthful, but it also has a taste.