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    Scallops au gratin with Grana Padano in Provençal style
    Difficulty
    Facile
    		Preparation
    T115 min
    		Servings for
    4 people
    capesante gratinate al grana padano p
    Chef Danilo Angé

    Crispy, tasty, fragrant: these little morsels will win you over!
    A simple recipe that will allow you to create a true haute cuisine masterpiece, to smell, touch and taste without hesitation, one after the other, until filling your mouth with increasingly intense and special aromas.

    Ingredients

    12 cleaned scallops
    60g of Grana Padano Riserva
    12 pachino tomatoes
    a shallot
    60g of breadcrumbs
    a bunch of parsley
    a little thyme and marjoram
    50ml of extra virgin olive oil
    salt
    chili pepper

     

    Grana Padano RiservaHot finger foodLactose free

    Preparation


    STEP 1

    Clean and chop the shallot; wash and chop the aromatic herbs.
    Wash and cut the tomatoes into pieces: place them to drain in a colander.


     

     

     

     

    STEP 2

    Mix the bread with the Grana Padano Riserva and add the shallots, the aromatic herbs, the pulp of the tomatoes, a pinch of salt, a few spoonfuls of oil and a little crumbled chilli pepper. Mix.

     

     

     

     

     


    STEP 3

    Place the thoroughly dried scallops in the shells and cover with the “panure”.
    Sprinkle the surface with Grana Padano Riserva and drizzle with a few drops of extra virgin olive oil. Gratinate in the oven at 220°C for approximately 3 minutes. Serve.

     

     

     

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