Scallops with ginger peppers recipe – Italian Cuisine

Scallops with ginger peppers recipe


  • 100 g shelled pumpkin seeds
  • 100 g fresh cream
  • 50 g sugar
  • 30 g fresh ginger
  • 16 pcs scallops
  • 3 pcs anchovy fillets
  • 2 pcs peppers
  • 1 pc shallot
  • saffron powder
  • chives
  • dry white wine
  • White vinegar
  • butter
  • extra virgin olive oil
  • salt
  • pepper

For the scallops with ginger peppers recipe, roast the peppers in the oven at 220 ° C for 30 minutes. Peel them and cut them into fillets. Season with oil, salt, pepper, 1 tablespoon of chives into small slices, the anchovy fillets cut into small pieces and the peeled and sliced ​​ginger. Let it flavor.
FOR THE CRUNCHY OF PUMPKIN SEEDS
Dissolve the sugar in a small saucepan with 10 g of water and a pinch of salt. When the sugar begins to simmer (to check this, dip a fork and blow between the prongs: large bubbles should form), add the pumpkin seeds and stir until the sugar begins to color. Switch off
and spread the seeds on a sheet of baking paper. Let them cool for 10 minutes, then chop them coarsely with a knife.
FOR THE SCALLOWS
Clean the scallops by separating the corals (the orange part) from the nuts. Cook the corals for 3 minutes with a small knob of butter. Cook 1 glass of wine with 1 glass of vinegar and 1 chopped shallot for about 15 minutes, until it has reduced to one tenth. Pour the liquid, filtering it, into a blender and mix it with the cream (not cold), 1 sachet of saffron, a pinch of salt and the corals cooked in butter. Blend everything, obtaining a sauce. Season the scallops with salt and pepper and brown them in a pan with a knob of butter for 30 seconds per side. Serve with the roasted peppers and the sauce, completing with the pumpkin crunch and, to taste, glasswort.

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