Scallop Wrapped in Zucchini and Bacon, with Cream of Peas and a Spicy Gorgonzola Fondue

Ingredients for 4 people

  • 8 nuts of scallops
  • 8 slices of zucchini
  • 8 slices of pancetta (bacon)
  • marjoram leaves
  • 300 g of peas
  • extra virgin olive oil
  • 100 g of cooking cream

Preparation

Prepare the cream of peas and cook them with a little of water, marjoram leaves and a pinch of salt. Meanwhile put on a cutting board the slices of zucchini and the scallops. Wrap them and close them with a slice of pancetta and a toothpick. The peas are cooked, add a drizzle of extra virgin olive oil. Remove the leaves of marjoram and let it cool.

Prepare the spicy gorgonzola fondue. Heat the cooking cream in a little pot, as soon as the water boils, add a great slice of spicy gorgonzola. Let’s melt. In a pan with extra virgin olive oil, cook the scallops with marjoram leaves. Brown well on both sides. Take the peas and whisk them for good.┬áPut into the plate. Lay the scallops on the peas cream. Complete with spicy gorgonzola fondue. Garnish with fresh marjoram leaves.

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Scallop Wrapped in Zucchini and Bacon, with Cream of Peas and a Spicy Gorgonzola Fondue
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