Ettore Botrini has been awarded two Michelin stars for his Corfu restaurant Etrusco and Botrinis in Halandri, Athens (www.botrinis.com)
Pass the scallops over flour on both sides. In a nonstick pan heat the olive oil together with the butter. When heated enough toss in the scallops until browned on both sides. Add the wine, let it evaporate, season with salt and pepper and then add the tomato paste that we have diluted with a little hot water. Allow to boil for 2-3 minutes and if necessary add a little milk. Once the meat is cooked, add the mascarpone, stir and pour the pink pepper grains. Allow one minute to boil and serve.
The combination of meat with a peppery and thick sauce seeks a robust red yet with balanced alcohol to avoid a burning sensation because of the spicy character of the dish. A Greek Syrah would be the obvious suggestion either alone or blended with Grenache and Mourvedre, but if you insist on Greek varieties and like new things try a Mavrotragano from Santorini or other parts of Greece.