Tag: scallops

Scallops Recipe, salmon roe and endive – Italian Cuisine

Ingredients

50 g salmon eggs
50 g sour cream
20 g pine nuts
12 pcs of scallop nuts
12 pcs of escarole leaves
salt
extra virgin olive oil

Duration: 20 min

Level: Middle

Dose: 6 people

For the recipe of scallops, salmon roe and endive, toast the pine nuts in a hot pan for about 3 minutes. Grease the scallops and brown them in a hot pan for 30 seconds on each side, adjusting with salt. Mix the sour cream with 1 tablespoon of oil and a pinch of salt. Break the endive leaves and distribute them in the bowls, place a tablespoon of sour cream, the scallops, the toasted pine nuts and the salmon eggs on top and serve.

How to make the scallops: 3 tips and 3 variations – Italian Cuisine

It is not true that they are synonymous with fast slices. With the exact cut of meat, precise measurements and careful cooking are an elegant, light and tasty dish. The scallops like the whole family in the classic version and in the variations of each house.

3 variations on the scallops

3 Tips for perfect scallops

1. Use cornstarch instead of flour
The cornstarch makes the sauce finer and smoother than the 00 flour, which will still be good to flour the scallops.

2. The cuts of meat
The most suitable is the walnut or the veal rump.

3. For more rustic preparations
You can choose a cheaper cut like the veal or beef veal for more rustic preparations with rich sauce.

How to make classic veal escalopes

Follow the tutorial step by step to cook the perfect veal escalopes. You will need
480 g of veal or veal, butter, dry white wine, sage, meat stock, corn starch, extra virgin olive oil and salt.

Recipe scallops au gratin – Italian Cuisine – Italian Cuisine

Ingredients

12 scallops
200 g pana
50 g leek
40 g courgette green
40 g celeriac
40 g carrot
shallot
White bread
Cognac
olive oil
salt up and big
pepper

Duration: 1 h

Level: Easy

Dose: 6 people

For the recipe of scallops au gratin, brush the scallops closed for a long time, to remove from the shells the sandy residues, then open them raw, remove the sandy bag, pass the shellfish under running water, drain and put them to marinate for 40 'in half a cup of Cognac (6 empty shells preserved).
Meanwhile, reduce the leek, courgette green, celeriac and carrot into thin slices (julienne); heat a little oil and sauté the vegetable julienne for a couple of minutes; turn off and salt. Whip the cream and flavor it with very finely chopped shallot. Mince 6 slices of sandwich bread after having removed the crust. Drain the scallops from the Cognac, dry them, put two per shell (use the shells kept aside), then add salt, pepper, cover with the vegetable julienne, the cream and complete with a sprinkling of ground bread. Place the scallops in a baking dish, laying them on a bed of coarse salt, then pass them to gratin in the oven for 8 '. Serve hot.