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.
