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

(cotzulas de pelligrinu chin arandzu and pomegranate) A delicious and expensive colorful appetizer. Semel in annum licet insanire could be translated as follows: once a year you can go crazy. Scallops or San Giacomo shells in Sardinian are called cocciula de pellegrinu, cocciula pilligrina, cotzula de pellegrinu or pilligrinu, krokka de pilligrinu.


  • 12 fresh scallops
  • 2 oranges
  • 1 pomegranate
  • 1 small radicchio
  • head of romaine lettuce
  • white wine or martini bianco
  • tablespoons extra virgin olive oil
  • 1 – 2 strands of chives
  • freshly ground black pepper
  • whole sea salt


  1. Wash the scallops well and leave them in the water to drain for a few hours. Wash them again and open them with a knife, remove the coral (the red part) and the walnut (the white part).
  2. Cut the walnuts or white parts into slices, put them in a pan with the whole corals together with 1 tablespoon of oil, sprinkle a little white wine, cook and evaporate the wine, add salt and pepper and turn off the heat.
  3. Boil the valves below, the convex ones, for a few minutes, drain and dry, they will be used for decoration.
  4. Wash the vegetables, leave some radicchio leaves for decoration, slice them finely.
  5. Shell the pomegranate, peel and peel the slices of an orange.
  6. Prepare an emulsion with the oil, the juice of an orange, salt and pepper and the chopped onion. Mix well.
  7. Arrange the radicchio leaves in a large salad bowl, place the sliced ​​radicchio and salad in the center. Arrange the radicchio leaves and the valves on top; rearrange the corals and the cooked walnuts of the scallops inside the valves.
  8. Decorate with the orange wedges and pomegranate grains. Sprinkle the scallop salad with the orange and chive emulsion and place in the fridge.
  9. When ready to serve, remove it from the fridge.

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