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
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.
