Tag: scallops

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

Vermouth risotto with scallops, lemon and vanilla flavored pistachios


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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.


Scallops (not au gratin) with Parma ham, pistachio and pine nuts – Italian Cuisine

Scallops (not au gratin) with Parma ham, pistachio and pine nuts


One of those combinations that would never come to mind, but once tried, you can't do without it. Without using the oven

A great classic of the Eighties are the scallops au gratin, those with champagne or saffron. These are instead a modern version, simply seared in a pan and which plays on the different flavors of fish and cured meats, for a sophisticated and absolutely not kitsch result.

Although their flavor does not seem to go well together, cured meats and fish can actually be paired with surprising results. Just think of the lard with prawns or octopus with 'nduja. Parma ham is fatty and has a nice acid note, which together with the marine aroma of the scallops give life to a complex and umami taste, for an appetizer that will appeal to both young people and those who basically regret those of "tradition". To accompany this recipe there is also a lemon and parsley gremolada, delicately bitter and with the aroma of citrus essential oils, which lightens and cleanses the palate, preparing it for another bite.

Ingredients for 6 servings

6 scallops with shell
6 slices of Parma ham
2 tablespoons of coarsely chopped pine nuts
2 tablespoons of coarsely chopped pistachios
Salt and pepper

For the gremolada
finely grated zest of 1 lemon
1 crushed clove of garlic
4 tablespoons of finely chopped parsley
3 tablespoons of olive oil

Method

Mix all the ingredients of the gremolada and season according to your taste. Drizzle the scallops with oil and cook them on the hot plate for 2 minutes on each side. Cut each scallop in half and place it on a shell, sprinkle it with the gremolata and cover it with pine nuts and pistachio. Complete with slices of Parma ham. Serve immediately.

Text by Jacopo Giavara and Margo Schachter

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