Recipes & Pairings

With their crisp acidity and fresh fruit flavors, Sicily’s wines are versatile when it comes to food pairing. In general, white wines are better with lighter-bodied foods and fresh cheeses, while reds pair naturally with richer dishes. That said, white wine lovers can rely on Grillo to complement the entire meal, from pasta to grilled white meats and goat cheese. And the go-to for red-wine lovers is Nero d’Avola, which matches with everything from antipasti to grilled meats.

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  • Seared Sea Scallops with Mushroom Risotto

Seared Sea Scallops with Mushroom Risotto

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These fresh and succulent scallops are served atop a bed of creamy risotto and flavorful mushrooms, complemented with a crisp white wine blend from Sicilia DOC.


  • 6 cups chicken broth
  • 3 tablespoons olive oil
  • 1 pound wild mushrooms, thinly sliced
  • 1 pound white mushrooms, thinly sliced
  • 2 shallots, diced
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • Sea salt to taste
  • Freshly ground black pepper to taste
  • 3 tablespoons finely chopped chives
  • 5 tablespoons butter
  • 1/3 cup freshly grated Parmesan cheese
  • 11/2 lbs Sea Scallops, patted dry


Prepare the risotto:  In a saucepan, warm the broth over low heat.

Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.

Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.

Remove from heat, and stir in mushrooms with their liquid, 4 tablespoons of the butter, chives, and parmesan. Season with salt and pepper to taste.

To prepare the scallops, heat a cast iron skillet and add 1 tsp of olive oil and butter.  When sizzling, pat the scallops dry and place in the hot skillet.  Cook each side 2-3 minutes, until the scallop is golden brown.  Serve with the risotto. Makes 6 servings.