Tag: scallops

Pasta with Scallops – Pasta with Scallops Recipe – Italian Cuisine

»Pasta with Scallops - Misya Pasta with Scallops Recipe


pasta with scallops it is a perfect recipe for the holiday season and in particular I find it very suitable for the New Year's Eve dinner. The preparation is extremely simple and fast and the result of sure effect. The combination of scallops with lard or bacon, then, shouts guaranteed success! In short, if you still did not have a clear idea of ​​what to cook tomorrow night, this could be the solution to your dilemma … But if even this does not convince you, tomorrow I will publish one last themed recipe, always very chic and refined. and even just as fast … Stay tuned;)

First of all, remove the molluscs from the shells with a smooth blade; separately, chop the lard, chopping it with a knife.

Brown the garlic and lard with a little oil in a non-stick pan.
When the lard is well browned, add the scallops, let them season briefly and then blend with the wine.
Meanwhile, cook the pasta and drain it al dente.

The pasta with scallops is ready: add the pasta to the sauce, season with salt and pepper and serve, perhaps in the well-cleaned shells.

Saltimbocca recipe of scallops with fennel, mandarin and dill – Italian Cuisine


  • 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.

Recipe: Giovanni Rota, Photo: Claudio Tajoli, Styling: Fabio Finazzi

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Scallops with Marsala Recipe – Italian Cuisine – Italian Cuisine

Scallops with Marsala Recipe - Italian Cuisine


  • 8 slices of veal nut
  • 200 g rice flour
  • 150 g vegetable broth
  • 100 g butter
  • 80 g Marsala
  • laurel
  • thyme
  • sage
  • extra virgin olive oil
  • salt
  • pepper

Beat the slices of meat lightly, so that they are all the same thickness.
Flour them in the rice flour, shaking them from excess, and quickly blanch them in a pan with a drizzle of oil, butter, a few thyme and sage leaves and 1 bay leaf.
Season with salt and pepper and let them rest on a plate, covered with aluminum foil.
Report the pan on the fire, remove the herbs, blend with the Marsala and add the hot broth. Let it cook over low heat, adding a knob of butter to thicken the sauce; salt and pepper.
Put back the slices in a pan and finish cooking in a few seconds, letting them flavor in the sauce. Serve garnished with fresh herbs.

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