Tag: scallops

Chicken scallops with lemon – Italian cuisine reinvented by Gordon Ramsay

The Lemon chicken cutlets they are simple to prepare and with a few little secrets they can become an applause-worthy second course. A few simple steps to obtain a dish that will make everyone happy, rich in taste and flavour. And if you like this recipe we also recommend them scallops with red onion

How to prepare lemon chicken scallops

To be delicious chicken scallops with lemon cLet’s start by passing the chicken breast slices in the flour, melt some butter in the pan and cook our chicken fillets on both sides, then season with salt and pepper and at the end add some lemon juice which we will allow to evaporate. Here are all the steps.

Pasta with Scallops – Pasta with Scallops Recipe – Italian Cuisine

pasta with scallops it is a perfect recipe for the holiday season and in particular I find it very suitable for the New Year's Eve dinner. The preparation is extremely simple and fast and the result of sure effect. The combination of scallops with lard or bacon, then, shouts guaranteed success! In short, if you still did not have a clear idea of what to cook tomorrow night, this could be the solution to your dilemma … But if even this does not convince you, tomorrow I will publish one last themed recipe, always very chic and refined. and even just as fast … Stay tuned;)

First of all, remove the molluscs from the shells with a smooth blade; separately, chop the lard, chopping it with a knife.

Brown the garlic and lard with a little oil in a non-stick pan.
When the lard is well browned, add the scallops, let them season briefly and then blend with the wine.
Meanwhile, cook the pasta and drain it al dente.

The pasta with scallops is ready: add the pasta to the sauce, season with salt and pepper and serve, perhaps in the well-cleaned shells.

Saltimbocca recipe of scallops with fennel, mandarin and dill – Italian Cuisine

Ingrediants

450 g 1 fennel
90 g 1 potato
50 g shallot
12 shelled scallops
12 slices of raw ham
12 small sage leaves
2 tangerines
dill
extra virgin olive oil
butter
pepper
salt up and in flakes

Duration: 1 h

Level: Easy

Doses: 6 people

For the recipe saltimbocca of scallops with fennel, mandarin and dill, heat a saucepan with 1 tablespoon of oil and fry the coarsely chopped shallot over low heat for 2-3 minutes.
Cleanse the fennel and the potato and slice them finely; add half the fennel and the potato to the sautéed shallot, add salt and continue cooking for a couple of minutes.
Add then 250 g of hot water and cook for another 20 minutes; at the end blend everything, seasoning with a grind of pepper.
Cleanse the scallops, detaching them from the shell and keeping the coral aside.
Wash and dry the shells well.
Place a small sage leaf on each slice of cured ham folded in half lengthwise, then wrap the scallops in it.
Brown in a pan with a knob of butter the remaining fennel slices, for a couple of minutes on each side. Remove the fennel, add another small knob of butter and cook the scallops in the same pan for 1 minute per side, then also brown the coral for about ten seconds.
Peel the tangerines, divide them into wedges and remove the cuticles.
Distribute 1 generous spoonful of fennel sauce in each shell and place the scallop saltimbocca on top.
Garnish with a slice of fennel, coral and 1 mandarin wedge, complete with dill leaves, a sprinkle of pepper, salt flakes and serve.

Gordon Ramsay Recipes