Tag: scallops

Scallops with ginger peppers recipe – Italian Cuisine

Ingredients

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

Duration: 1 h 20 min

Level: Medium

Doses: 4 people

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.

Recipe Scallops with fennel and pistachios – Italian Cuisine

Ingredients

30 g peeled pistachios
30 g breadcrumbs
20 g fennel
8 scallops with the shell
extra virgin olive oil
salt and coarse
pepper

Duration: 40 min

Level: Easy

Dose: 8 people

For the recipe of fennel and pistachio scallops, clean the scallops: dip them in water and ice for 15 '; then remove them from the shells, separate the walnut (light part) from the coral (red-orange part) and rinse them under running water. Finally dry everything, including shells, with kitchen paper.

Divide each nut into three slices. Cut each coral in half and use only one half of each. Chop the fennel and pistachios. Toast the breadcrumbs in a pan on a high flame with a drizzle of oil, for 1-2 minutes. Mix it with the chopped pistachios and fennel, salt and pepper.

Arrange 3 slices of scallop walnut and half coral in each shell, sprinkle with a little salt, cover with the chopped fennel, pistachios and breadcrumbs, season with a drizzle of oil and bake at 220 ° C in the fan oven for 5 '. Remove the scallops from the oven, place them on a tray sprinkled generously with coarse salt: in this way the shells will not swing. Decorate as desired with tufts of fennel and seaweed.

Recipe Bacon scallops, hazelnut pesto and rocket – Italian Cuisine

Ingredients

120 g rocket
30 g shelled hazelnuts
12 scallops with the shell
12 thin slices of bacon
hazelnut grain
spinach leaves
thyme
extra virgin olive oil
salt
pepper

Duration: 50 min

Level: Easy

Dose: 4 people

For the recipe for bacon scallops, hazelnut pesto and rocket, clean the scallops by removing the coral (the orange part); wash the shells well. Wrap each mollusk in a slice of bacon; scald them in a pan with a drizzle of oil, flavored with a sprig of thyme, for 40-50 seconds; turn them over, cook them for another 30-40 seconds; then brown them for a few moments also along the bacon rim; drain them on kitchen paper.
For the pesto with hazelnuts and rocket: Clean the rocket and blend 100 g with 30 g of ice, the hazelnuts, 70 g of oil, salt and pepper. Spread a spoonful of pesto in each shell, lay the scallops on it, garnished with arugula and spinach leaves, a few sprigs of thyme, a little chopped hazelnuts and serve.

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