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FOOD 12 | SUNDAY • 21 OCTOBER 2018 Ingredients • 3pcs well-trimmed fresh Scottish scallops • Pinch of crushed black peppercorns • Pinch of smoked Maldon salt • Red chard leaves • 3g chopped chives • 400ml light soya sauce • 2tsp sugar • 1tsp honey • 1 limezest and lime juice • 1 fresh chili • Organic edible flowers for garnish Method 1. Clean scallops and rinse for not more than 10 seconds in an ice-cold water bath. 2. Dry the scallops with a paper napkin. 3. Slice thinly and lay on a plate. 4. Season with crushed black peppercorns and the smoked Maldon slat. 5. In a sauce pan, heat up the light soya, sugar, honey, lime zest, and lime juice. Let simmer for 12 minutes until sugar dissolves and ingredients infuse. CHARLES GRECH Frescobaldi TENUTA PER ANO - 2015 Chianti Classico DOCG Chianti Classico Tenuta Perano is born on the hills of Gaiole in Chianti from vineyards 500 meters above sea level. The south, southwestern exposure and the amphitheatre- shaped layout magnifies the exposure to the sun and concentrates the heat from it. The combination of elevation, exposure, and the shape and slope of the vineyards offers and extraordinarily unique quality setting that results in brilliant purple wines possessed of intensely fruity aromas and a great tannic structure rife with elegance. Nose: wild blackberry, raspberry and cherry, which lead into balsamic highlights of eucalyptus and thyme accompanied by mineral touches of graphite and spicy pink pepper. Palate: the tannic structure is typical of Chianti Classico, it caresses the palate leaving it clean and fresh. The intense and persistent f inishes leaves a pleasant walnut nuance. Food affinities: Ideal with meat ragù and all red meats. The wine is especially well-suited with aged cheeses. Exclusively imported by Charles Grech & Co Ltd Valley Road, Birkikara T: 21 444 400 Fine quality Italian wines of tradition Irpina. Donnachiara, winery located in Montefalcione (Avellino), with its vineyards that stretch along the hills typical of the Irpinia, produces white wines and red wines of high quality including Greco di Tufo, Fiano di Avellino, Taurasi DOCG but also sparkling like Santè Falanghina. Soft crushing of the selected grapes and after that cold decanting of the must fermentation at 57-60°F in steel vats for 15 days. Malolatic fermentation is not done. Full expression of it's territory, the heart of Greco di tufo, with a specific attention to all the factors of maturation of it's aroma's. Nose: Offers fruity flavours of pear, apricot, pineapple and citrus Palate: Smooth, elegant and structured, with good freshness and a great persistence that confirms and amplifies the olfactory sensations. Food Affinities: Perfect with all seafood, pasta with light sauces , white meats and herb cheeses Exclusively imported by Charles Grech & Co. Ltd, Valley Road, Birkirkara T: 2144 4400 Donnachiara Greco di Tufo: DONNACHIARA maltatoday Kerstin Manicolo at Surf n Turf, Qawra Fresh Scottish scallops 6. Let the dressing cool and add chopped fresh chili. 7. Once the dressing is cold, drizzle on scallops. 8. Add baby red chard, chopped chives, and garnish with edible flowers. 9. For an extra flavour you can also add a dash of extra virgin olive oil. (optional) 10. Pan, followed by the pasta. 11. Add pecorino cheese and toss all together. 12. Top with fresh truffle shavings.