Facile
4 per.
15 min
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
Preparation
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.
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.
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.
