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21 November 2014
ricetta bocconi di cappasanta e mazzancolle
snaidero_1

PRAWNS AND SCALLOPS WITH FENNEL AND ORANGE

The slight sweet and sour taste, simplicity and ingredients of this recipe make it the perfect summer dish.

Recipes with shrimp have always been great, and this recipe enhances the taste of these delicious crustaceans.

INGREDIENTS:
12 scallops
4  fresh prawns

1 carrot, 1 celery, 1 leek
1 bunch of valerian
1 teaspoon of ground ginger
1 bunch of fresh parsley
2 fennel
2 blood oranges
4 slices of bread
1 bunch of marjoram
1 lemon
extra virgin olive oil
salt

PREPARATION:
Separate the coral rom the scallops, removing the film that covered them and set aside. Marinate the scallops for an hour in an emulsion of olive oil, ginger powder, a pinch of salt and grated lemon peel. Cut off the crusts of the sliced bread and add it to the marinade. Add salt and majoram. Clean the pawns of the shells and cut them. In a medium saucepan, toast the heads of the prawns without oil. Add the diced vegetables, a small amount of orange peel and two tablespoons of olive oil. Mix well and add cold water to cover everything. Cook for 15 minutes until reduced by 2/3, then strain and squeeze. Trim the fennel and cut into fine julienne pieces. Place into ice cold water so that they curl. Peel the oranges. Add the valerian and mix everything together, drizzled with olive oil, salt and a dash of coral sauce. Turn the steam oven to 96 and bake the shrimp for 2 minutes, adding the scallops after. After five minutes, remove everything. Dip the scallops in the marinate bread and blanch in a hot pan. Place the sauce and crispy scallops on a place, drizzle with sauce and serve with salad by mixing oranges, fennel and corn. Garnish with fresh parsley.

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