Ingredients

• 120 g rocket
• 30 g shelled hazelnuts
• 12 scallops with the shell
• 12 thin slices of bacon
• hazelnut grain
• spinach leaves
• thyme
• extra virgin olive oil
• salt
• pepper

For the recipe for bacon scallops, hazelnut pesto and rocket, clean the scallops by removing the coral (the orange part); wash the shells well. Wrap each mollusk in a slice of bacon; scald them in a pan with a drizzle of oil, flavored with a sprig of thyme, for 40-50 seconds; turn them over, cook them for another 30-40 seconds; then brown them for a few moments also along the bacon rim; drain them on kitchen paper.
For the pesto with hazelnuts and rocket: Clean the rocket and blend 100 g with 30 g of ice, the hazelnuts, 70 g of oil, salt and pepper. Spread a spoonful of pesto in each shell, lay the scallops on it, garnished with arugula and spinach leaves, a few sprigs of thyme, a little chopped hazelnuts and serve.

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