October 27, 2016
Scallops au gratin with orange on broad bean cream
INGREDIENTS FOR 4 PEOPLE : 
- 12 scallops
- 200 g fresh broad beans
- 50g butter
- Extra virgin olive oil
- 1 untreated orange
- almond flour
- Poppy seeds
- Salt and Pepper To Taste
COOKING TOOLS :
- Non-stick saucepan Pentole Agnelli
- Hamilton BeachImmersion Mixer
- Non-stick baking tray Pentole agnelli
PROCEDURE :
First prepare the broad bean cream:
- Shell the broad beans and blanch them for 5 minutes in a small saucepan; this procedure will facilitate the elimination of the external skin that covers them.
- Drain them and remove the outer skin.
In the meantime, grate the zest of half an orange and use a juicer to extract the juice.
- Finish preparing the cream of broad beans by blending them with half of the orange juice, two tablespoons of extra virgin olive oil, salt and pepper.
- Melt the butter and mix it with the remaining orange juice and the grated zest.
Now clean and cook the scallops:
- With the help of a small knife, remove the scallops from the shell and immerse them in a basin with water and ice;
- Rinse them under running water and dry them on a paper towel.
- Dip the cleaned scallops in the butter and orange emulsion and then dip them in the almond flour.
- Place the scallops on a baking tray lined with parchment paper and cook in a preheated oven at 200° for 10 minutes, turning them halfway through cooking.
- Then put the oven on the grill function and continue cooking for another 5 minutes.
Now everything is ready to serve:
- Pour the broad bean cream on the bottom of a plate, place 3 lightly salted scallops and decorate with a few poppy seeds and, if left over, some blanched broad beans.
Serve everything piping hot.
Enjoy your meal!
