Summer Supper with Campo Viejo- it’s time to impress!

Grilled Scallops with Saffron and Roast Peppers

It’s Saturday night and time for something special! Campo Viejo – the UK’s favourite Rioja – has teamed up with Chris Barber, former personal chef to HRH Prince of Wales, to create the perfect light bite to accompany a glass of bubbly, which will be sure to impress your loved one on a cosy night in.
Campo Viejo boasts seven stunning Spanish wines within its impressive range, and has partnered with Chris Barber and Neil Phillips – a Rioja wine expert – to create a week’s worth of delicious suppers, which have been specifically designed to match each of the wines in the Campo Viejo range.

Quality time with your partner is the perfect antidote to a long week. For a mouth watering start to a romantic meal that is sure to amaze your other half (without taking you all day to prepare!), try this excellent appetiser of Grilled Scallops with Saffron and Roast Peppers, best paired with a glass of Gran Campo Viejo Cava Brut for that extra special touch.

Equally excellent as an aperitif as alongside rice, fish, white meat, mild cheeses and grilled or sautéed vegetables, this Cava is made by the traditional method. It is aged for 18 months and is nicely balanced and fresh yet warm and lively on the palate.
With a powerful, fruit aroma and underlying hints of blossom and honey, Gran Campo Viejo Cava Brut is the perfect way to celebrate the weekend.

Recipe:

Preparation time: 25 minutes
Cooking time: 10 minutes
Serves: 4

Ingredients:

• 1 ciabatta

• 2 romano peppers

• 1 sprig thyme

• 2 cloves garlic

• A few strands of saffron

• 1 lemon

• 1 bunch chives

• 8 large diver scallop sin the shell

• Virgin olive oil

Method:

1. Cut 4 small squares or discs of ciabatta and bake in the oven until golden and crispy.

2. Slice the peppers finely and then cook in a saucepan on a gentle heat with olive oil, thyme and crushed garlic until the pepper is very soft.

3. Spoon the peppers on top of the baked ciabatta. Warm two table spoons of olive oil and add the strands of saffron, leave in a warm place and allow the flavours to infuse.

4. Add a squeeze of lemon, a few finely chopped chives, and seasoning to the dressing.

5. Sear the scallops in a non stick pan with a touch of olive oil for two minutes on each side. The scallops should be golden on each side, but just warm in the centre.

6. Serve the scallops on top of the peppers, and spoon over the saffron dressing.

7. Pour a glass of Gran Campo Viejo Cava Brut.

The Kitchen Suppers with Campo Viejo shopping list and weekly menu is downloadable free from www.campoviejowines.co.uk/kitchensuppers and gives you seven different food and wine matches for every night of the week – whatever the occasion!