BAKED SCALLOPS WITH CHERRY TOMATOES AND SARDINIAN LEEKS


BAKED SCALLOPS WITH CHERRY TOMATOES AND SARDINIAN LEEKS

 Laura Sardinia
  • Difficulty: 1
  • Cost: 3
  • Preparation: 2
  • Doses: 4

Refined and at the same time simple. Tasty appetizer or second course based on scallops.

INGREDIANTS

  • 16 fresh scallops
  • 4 – 5 Sardinian cherry tomatoes
  • 2 organic leeks
  • 2 anchovies in oil
  • clove garlic
  • sprig thyme
  • sprig parsley
  • basil leaf
  • olive oil
  • white wine
  • freshly ground black pepper
  • sea salt

INSTRUCTIONS

  1. Drain the scallops in water for a few hours.
  2. Wash and blanch the tomatoes, peel them, remove the seeds and cut them into very small cubes. Put the diced cherry tomatoes in a bowl.
  3. Clean the leeks, remove the green part and the outer leaves, wash and dry them, chop them finely, finally add them to the cherry tomato cubes.
  4. Chop everything together: the garlic, the parsley, the anchovies, the thyme leaves and the basil leaf.
  5. Add everything to the leeks and cherry tomatoes, season with a drizzle of oil, a splash of white wine, salt and pepper, mixing well.
  6. Turn on the oven.
  7. Wash and open the molluscs, set aside the pulp of the scallops (the red and white part), remove the stringy and dark one.
  8. Fill the valves or shells, those below with the convex part. Fill them with some chopped cherry tomatoes and leeks, place a scallop on top and bake at 180 degrees for 15 minutes.
  9. Remove from the oven and, if you like, sprinkle with a little more chopped parsley.

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