Recipe: Capesante parsley crusted baked scallop with Friulano wine sauce from our Masut da Rive wine evening - Cin CinCin Cin

Ahead of our wine evening  at Cin Cin Hove on April 6th, why not try out this recipe at home.

This wine evening is in partnership with Jascots Wine Merchants & features wines from Masut de Rive, sustainable wine producers from Friuli Venezia Giulia in the north east corner of Italy.

This dish will appear on the menu that evening as created by our Chef Patron, Jamie Halsall. It is a modern take on a traditional Friulano dish from the Adriatic.

A simple, yet delicious dish perfect as a starter or a light dinner.

 

Ingredients 

12 scallops, removed from their shells and cleaned (shells cleaned and reserved)

1 white onion

1 bunch of flat-leaf parsley

100g of butter, softened

100g of fine breadcrumbs

salt

For the wine sauce:

240ml of Friulano white wine (Sauvignon Blanc as an alternative)
100ml of white wine vinegar
1 tbsp of banana shallot, chopped
450g of butter, diced

Directions 

1. Preheat an oven to 200°C/gas mark 6
2. Place the scallops back in their cleaned shells
3. Finely chop the onion and parsley. Place in a bowl and mix them together with the softened butter to form a paste
4. Season each scallop with salt, and then place a spoonful of the parsley butter on top
5. Get your wine sauce ready. Bring the wine, white wine vinegar and shallots to the boil and reduce until you have 2 tbsp of liquid remaining. Strain the reduction into a clean pan and return to the heat. Add the chilled butter one piece at a time, whisking constantly. Continue to add the butter until 1 or 2 pieces remain then remove from the heat.
6. Cover each scallop with breadcrumbs and cook in the oven for 8 minutes until golden brown. Serve immediately

If you enjoyed this dish why not join our Masut de Rive wine dinner on April 6th.

Book here 

 

Enjoy an evening at Cin Cin Hove exploring wines from the eco-friendly wine estate of Masut de Rive in Friuli Venezia Giulia. We are so proud to be bringing our wine evenings back to our restaurants and to celebrate with you the magnificent wine makers from across the regions of Italy.

 

The Gallo family has been making wine in Isonzo for over 60 years. In the 1970s, Silvano Gallo focused the estate on quality, introducing stainless steel tanks for fermentation, temperature control to preserve fruit character, and minimal handling of the wines to express terroir. Silvanos sons, Fabrizio and Marco, have now taken over after graduating from the school of Enology in Udine.

 

Now with four generations of winemakers, the family is bringing modern ideas to winemaking combined with a hands on approach with great passion and respect for the environment the 28 hectares of vineyard is recognised amongst the top producers of the region. These unique wines are recognised for their elegance and authenticity, especially the 100% varietal wines which are rarely seen in this region.

 

Join us for a 6 course tasting menu from chef patron Jamie Halsall, paired with exciting and thought provoking wines from Jo Draper of Jascots Wines who will present on the night with our founder, David Toscano. Expect lots of fun wine facts, a stunning series of dishes to enjoy alongside fabulous wines, all adding up to a truly memorable evening.

 

Sample award winning wines made from indigenous and international grapes by the Gallo family at Masut de Rive where they have been using sustainable practices for over 60 years. This is an event for wine and food lovers alike and not one to be missed! Places are limited.

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