Tag: scallop

Saltimbocca recipe of scallops with fennel, mandarin and dill – Italian Cuisine

Ingrediants

450 g 1 fennel
90 g 1 potato
50 g shallot
12 shelled scallops
12 slices of raw ham
12 small sage leaves
2 tangerines
dill
extra virgin olive oil
butter
pepper
salt up and in flakes

Duration: 1 h

Level: Easy

Doses: 6 people

For the recipe saltimbocca of scallops with fennel, mandarin and dill, heat a saucepan with 1 tablespoon of oil and fry the coarsely chopped shallot over low heat for 2-3 minutes.
Cleanse the fennel and the potato and slice them finely; add half the fennel and the potato to the sautéed shallot, add salt and continue cooking for a couple of minutes.
Add then 250 g of hot water and cook for another 20 minutes; at the end blend everything, seasoning with a grind of pepper.
Cleanse the scallops, detaching them from the shell and keeping the coral aside.
Wash and dry the shells well.
Place a small sage leaf on each slice of cured ham folded in half lengthwise, then wrap the scallops in it.
Brown in a pan with a knob of butter the remaining fennel slices, for a couple of minutes on each side. Remove the fennel, add another small knob of butter and cook the scallops in the same pan for 1 minute per side, then also brown the coral for about ten seconds.
Peel the tangerines, divide them into wedges and remove the cuticles.
Distribute 1 generous spoonful of fennel sauce in each shell and place the scallop saltimbocca on top.
Garnish with a slice of fennel, coral and 1 mandarin wedge, complete with dill leaves, a sprinkle of pepper, salt flakes and serve.

Recipe: Giovanni Rota, Photo: Claudio Tajoli, Styling: Fabio Finazzi

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Scallop, almond and lime recipe – Italian Cuisine

Ingredients

160 g baby zucchini
150 g almond milk
40 g almonds with skin
16 shelled scallops
2 sachets of saffron
1 shallot
butter
cornstarch
lime
dry white wine
shoots
salt
pepper

Duration: 45 min

Level: Easy

Dose: 4 people

To prepare the scallops, almonds and lime, mince the shallot and let it wilt half with a knob of butter. Then add the well-washed almonds and scallops; brown them for 3 minutes, seasoning with salt. Turn them over and continue cooking for another 2 minutes.
Take away from the pan the scallops, shallots and almonds; add 1 teaspoon of corn starch, blend with 80 g of wine, then add the saffron and almond milk; bring to a boil, then filter everything, obtaining a sauce. Coarsely chop the almonds.
Peel zucchini and cut them in half lengthwise; brown them with a knob of butter, the rest of the minced shallot and salt for 3 minutes; cut each half courgette into 2 lozenges.
distributed saffron sauce on the plates, lay the scallops and courgettes on top, and complete with chopped almonds, sprouts, grated lime zest and ground pepper.

Scallop Recipe with crunchy vegetable mix – Italian Cuisine

Ingredients

8 g red-tailed chard
12 scallops
4 radishes
2 carrots with leaves
a stalk of celery
dry white wine
fish soup
lemon
Orange
vinegar
extra virgin olive oil
salt
pepper

Duration: 40 min

Level: Easy

Dose: 4 people

For the scallops recipe with crunchy vegetable mix, clean the carrots, keeping aside the leaves; peel them, cut a few strips with a potato peeler and reduce the rest to oblique slices. Cool the carrot leaves in ice water. Cut the celery stalk into rings, keeping the leaves aside. Slice the radishes very finely and dip them in iced water. Wash and cut the chard, removing the leaves and keeping only the red coast. Season the radishes, carrots, strips of celery and carrot with vinegar and salt. Sauté the carrot slices, the celery stalks and the ribs for a couple of minutes in a pan with a veil of oil, blend with 2 tablespoons of white wine, season with salt and pepper and continue cooking for another minute, then cover the vegetables with fish stock and cook for another 5-6 minutes; turn off the heat and add a little grated lemon and orange peel.
For the scallops: clean them, remove the coral, and scald in a pan with a little oil, a pinch of salt and pepper for a minute, turn them on the other side and continue cooking for another 10 seconds. Spread the vegetables cooked with a little of their cooking liquid in the dishes, lay the scallops, complete with raw vegetables and brought to the table.