Ingredients
- 30 g peeled pistachios
- 30 g breadcrumbs
- 20 g fennel
- 8 scallops with the shell
- extra virgin olive oil
- salt and coarse
- pepper
For the recipe of fennel and pistachio scallops, clean the scallops: dip them in water and ice for 15 '; then remove them from the shells, separate the walnut (light part) from the coral (red-orange part) and rinse them under running water. Finally dry everything, including shells, with kitchen paper.
Divide each nut into three slices. Cut each coral in half and use only one half of each. Chop the fennel and pistachios. Toast the breadcrumbs in a pan on a high flame with a drizzle of oil, for 1-2 minutes. Mix it with the chopped pistachios and fennel, salt and pepper.
Arrange 3 slices of scallop walnut and half coral in each shell, sprinkle with a little salt, cover with the chopped fennel, pistachios and breadcrumbs, season with a drizzle of oil and bake at 220 ° C in the fan oven for 5 '. Remove the scallops from the oven, place them on a tray sprinkled generously with coarse salt: in this way the shells will not swing. Decorate as desired with tufts of fennel and seaweed.
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