It's true, sometimes you have to cuddle, what better way if not eating a particular dish, an appetizer that normally is not defined by "every day". Here, the scallops are one of these dishes, is not a product that we always find in our fridge, are a cuddle for the palate, combined with the sauce proposal accentuate their taste. If we have about twenty minutes at our disposal, we go down to the fish market and prepare this appetizer!
16 Scallops
2 carrots
10 grams of butter
Vegetable broth to taste
1 teaspoon of cumin
2 tablespoons of balsamic vinegar
Salt, pepper and extra virgin olive oil to taste
Fresh thyme for decoration.
Procedure:
Let's start by preparing the sauce because the scallops will take very little time. We melt the butter in a saucepan with low heat, just ready join the carrots previously cleaned and cut into pieces, climb and cover the whole with vegetable broth. We leave to cook until the carrots are very soft. At this point we turn off the fire, add the cumin and balsamic vinegar, fix salt and mix the mixture with a blender until we get a smooth and dense mixture. Let's put our sauce aside and let the scallops. Get from their shell, we remove the coral (which would be the orange part, we can save it and use it for an excellent risotto), asciughiamole with absorbent paper, and pepiamole. Put a frying pan on the fire with a drizzle of oil and let it heat up with a live flame. As soon as it's hot, we'il start baking the scallops. Posizioniamole in the pan and leave them for about 3 ' then giriamole and Cuociamole for another 3 ', they must have a slight crust, they do not have to cook a lot otherwise they will be ruined. As soon as they are ready, get from the fire and start the Impiattamento.
Tips for mise en place:
Position four scallops in the center of the plate so that they are in contact with each other. In the center we place our sprig of thyme and all around we drop from a spoon our sauce little at a time.
We serve well warm and good appetite!!!!!