This appetizer, served to me by Chef Giuseppe Daddio of Locanda delle Trame, was a perfect beginning to a memorable Sunday lunch. Simple ingredients = fantastic flavor.
Ingredients for 6 :
For the scallops:6 fresh giant scallops, gr. 150 buffalo mozzarella , 6 fresh basil leaves, salt and pepper to taste.
For the breading: 2 eggs, flour ‘00’, grated breadsticks, olive oil (for browning)
For the marinated vegetables: carrots, zucchini
For the scallops:6 fresh giant scallops, gr. 150 buffalo mozzarella , 6 fresh basil leaves, salt and pepper to taste.
For the breading: 2 eggs, flour ‘00’, grated breadsticks, olive oil (for browning)
For the marinated vegetables: carrots, zucchini
For the marinade mixture: 250 gr.extra virgin olive oil, 20 gr white wine vinegar, 3 gr salt
Directions:
Clean the scallops, remove the membrane, slit the middle and stuff with a slice of mozzarella and basil.
Bread scallops according to the classic method (flour, eggs and grated breadsticks).
Once breaded, brown the scallops in olive oil, pat the excess oil and serve with marinated vegetables.
Clean the scallops, remove the membrane, slit the middle and stuff with a slice of mozzarella and basil.
Bread scallops according to the classic method (flour, eggs and grated breadsticks).
Once breaded, brown the scallops in olive oil, pat the excess oil and serve with marinated vegetables.
For the marinade; boil all the ingredients for the marinade mixture. Wash the vegetables, cut into diamond shapes and dip in the liquid which has been removed from the heat.
Allow to marinate for about 24 hours.
Garnish with fresh aromatic herbs.
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