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!

INGREDIENTS FOR 4  PEOPLE :

• oliva
• 1 arancia non trattata
• Farina di mandorle
• Semi di papavero
• Sale e pepe qb

STRUMENTI DI COTTURA :

• Casseruola antiaderente Pentole Agnelli
• Mixer ad immersione  Hamilton Beach
• Teglia da forno antiaderente Pentole agnelli

PROCEDIMENTO :    

First, prepare the broad bean cream:

• this procedure will make it easier for you; the elimination of the external skin that covers them.
• Drain them and remove the outer skin.

In the meantime, grate the zest of half the lemon. orange and with a juicer you get the juice.

• Finish preparing the broad bean cream by blending them with half the beans. some 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.

• 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.

• hot at 200° for 10 minutes, turning them halfway; baking.
• Then put the oven on the grill function and continue cooking for another 5 minutes.

It is now timed. all 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 hot.

Bon appetit!