Tag: scallops

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

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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

Duration: 1 h

Level: Easy

Doses: 6 people

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

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Ingredients

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

Duration: 30 min

Level: Easy

Doses: 4 people

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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Vermouth risotto with scallops, lemon and vanilla flavored pistachios – Italian Cuisine

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Ingredients for 4 people

1) Finely chop it shallot and let it dry in a pan with 20 g of butter and a pinch of salt. Join the rice and toast it a few moments, then wet with the Vermouth and let it evaporate a little.

2) Complete cooking the rice, combining little broth boiling at a time and stirring often. Separately, melt another 20 g of butter in a pan and brown them scallops with a few leaves of tarragon one or two minutes per side.

3) With the tip of a small knife, take from the pod the vanilla and dilute it in a little broth. Remove the risotto from the heat and perfume it with the vanilla diluted; also add the last 20 g of butter and a few drops of lemon juice, mix well and leave to stir for a minute with the pan covered. Distribute the risotto on the plates and complete with the scallops, the chopped pistachios just heated in a pan and a pinch of chopped chives.

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