Capesante Scottate

Sud Forno Executive Chef Giovanna Alonzi and Terroni Queen Wine Director Graeme Moore continue their monthly collaboration, pairing wine and food with intention. Drawing from Terroni favourites and seasonal inspirations, each recipe is grounded in Italian tradition and meant to be enjoyed at your own table.

Enjoy this month's pairing for Verso Ribolla Gialla 'cius' Venezia Giulia IGT featured in the 4-bottle white and 6-bottle mixed case for April 2026.

Recipe curated by Sud Forno Executive Chef Giovanna Alonzi.

Capesante Scottate

Pan-Seared Scallops with Roasted Fennel Purée and Lemon Butter

Serves: 4

Ingredients

Fennel Purée:

• 600 g fennel bulbs, trimmed and sliced

• 30 g extra-virgin olive oil

• Salt and black pepper

• 120 g water (or light vegetable stock), plus more as needed

Scallops:

• 16 large sea scallops (approx. 450–500 g total), side muscle removed

• Salt

• 30 g EVOO 

Lemon Butter:

• 85 g unsalted butter

• 15–30 g fresh lemon juice

• 2 g finely grated lemon zest

• Salt, to taste

Method

Heat oven to 200°C. Toss fennel with olive oil, salt, and pepper. Roast until tender and lightly caramelized, 25–30 minutes.

Transfer fennel to a blender with 120 g water. Blend until smooth, adding more water as needed to achieve a silky consistency. Season to taste and keep warm.

Pat scallops dry and season lightly with salt. Heat oil in a large pan over high heat. Sear without moving until a deep golden crust forms, about 90–120 seconds. Turn and cook about 60 seconds more, until just set.

Melt butter over low heat. Add lemon juice and zest, season lightly with salt, and keep warm without browning.

Spoon fennel purée onto plates, top with scallops, and finish with lemon butter.

Buon Appetito!