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
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.
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