Stir-Fried Scallops With Citrus Flavoured Vegetables

Wine pairing notes

With its bouquet of unripe fruits, pear, white peach, and a zesty freshness Giuliano is a worthwhile combination with this seafood dish that combines the juicy texture of the scallop, the moderate bitterness of its stir-fried crust and the sharpness of the citriccondiment. They match very well with the notes of almond and apple and the long-lasting taste of this well-balanced wine from the Friuli Venezia Giulia Region.


  • 50g scallops (Japanese pectin if available)
  • 5g lemongrass
  • 5g onion
  • 5g garlic
  • 2g lemon leaves
  • 5g red pepper
  • 5g lime
  • 5g ginger
  • 15g asparagus
  • 10g daikon
  • 5g cabbage


  • Sugar
  • Salt
  • Lime juice
  • Peanut oil


  1. Dice the lemongrass, onions, garlic, red pepper and ginger
  2. Add the juice of the lime and the lemon leaves in thin strings
  3. Marinate the scallops in the above ingredients for 30 minutes
  4. Cut asparagus, cabbage, and daikon as in the picture, add the seasoning
  5. Put oil in a pan and quickly stir fry the scallops, add their marinade
  6. Serve with the seasoned vegetables


Ars Vivendi Giuliano

“Ars Vivendi” Giuliano
Do Ville

DescriptionThe Tocai Friulano grape from which Giuliano is composed is the typical wine of Friuli Venezia Giulia, indeed it is the king of white wines of the region, so much that you can find it in all the main wine areas from the Collio to the Eastern Hills of Friuli. It is a well-structured, firm, fragrant and fruity grape with good flavor and low acidity.
RegionFriuli Venezia Giulia
Grape100% Tocai Friulano
ColourGlowing straw-yellow wine, with citrine highlights
AromaMarked notes of hay and almonds, closing with notes of ripe Golden Delicious apples
TasteSoft wine with well-balanced flavors that make it easy to drink
Aging“sur lie” (on the yeast) aging.


Do Ville, a name that dates back to the golden age of Aquileia, highlighting our strong bond to this land. A land where the fertile ancient Roman country villas once rose and were appreciated for the excellent quality of the wines produced there during the Roman Imperial period: the same land where Do Ville vineyards flourish today. It is inevitable to establish a permanent bond with the roots of our past and with the noble tradition of Friulian winemaking. A source of pride, of knowledge and respect for one of the most ancient arts: the purest art of wine-making.

An original Wine & Food pairing from

Chinese Cuisines Meet Italian Wines

The guide Zhong Can Yi Jiu and the program Chinese cuisines meet Italian wines are promoted by the Italian Wine Bank, a branch of the project MELIUS, both produced by The I Factor Limited. The guide is realized in collaboration with the Chinese Culinary Institute of the Vocational Training in Hong Kong, the Club China AIS (Associazione Italiana Sommelier) and the Italian Wines World Summit.

This guide is an unprecedented attempt to marry two great gastronomic cultures and artisanal producers: Chinese cuisines and Italian wines. This guide is the first of many steps in a grand project that will be fully realized over the next few years. Our mission is to give interpretive tools to the consumer as well as provide a point of reference for the Italian wine industry, as well as for contemporary Chinese chefs and restaurateurs operating in China, Hong Kong, Macau, Taiwan, Singapore and worldwide.

Discover this original Wine & Food pairing on Chinese Cuisines Meet Italian Wines.

Chef Jin Wei

Sous chef at Intercontinental Ruijin Shanghai He is the chef of the Intercontinental Ruijin Hotel. Graduated from the cuisine department at Yangzhou University, he has over 20 years of working experience. Specialized in Huaiyang cuisine and Shanghai cuisine, he has held important positions in the kitchens of many five-star hotels. He aims at creating unique food experiences for diners with the perfect combination of inspirational and nutritious menus.

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