Recipe of the Month
Gamberoni E Cappesante
(King prawns and scallops)
(Serves 1)
Ingredients
- 4 large king prawns
- 4 large king scallops (preferably Shetland)
- 25 ml extra virgin olive oil
- 1 clove of garlic
- 1 fresh chilli
- 1 glass of dry white wine
- A handful of rocket salad
Method
Heat up the 25 ml extra virgin olive oil in a frying pan on a high heat and add the king prawns. Lower the heat and cook gently for 3 minutes. Then add the scallops, increase the heat and add the white wine. Cook for a further two minutes. Turn the scallops to ensure they are cooked on both sides. Add the finely chopped garlic and chilli. While you are waiting for the rest of the ingredients to cook, prepare a plate with some rocket salad.
Place the cooked scallops in the centre of the plate surrounded by the king prawns. Use a spoon to add the juice of the dish on top of the scallops and prawns.
Wine of the Month
Passiemento
this wine is produced from a well known Italian vineyard by Pasqua. Passimento takes its name from the traditional method of producing Amarone, following a period of oak ageing in barrels; this wine becomes deep ruby red in colour and oozes intense aromas of ripened red berries.
