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Recipes

Second Course, Video Recipes

DIFFICULTY

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

  1. Prepare the cream of peas and cook them with a little of water, marjoram leaves and a pinch of salt.
  2. Meanwhile put on a cutting board the slices of zucchini and the scallops.
  3. 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.
  4. 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.
  5. Let’s melt. In a pan with extra virgin olive oil, cook the scallops with marjoram leaves. Brown well on both sides.
  6. Take the peas and whisk them for good. Put into the plate. Lay the scallops on the peas cream.
  7. Complete with spicy gorgonzola fondue. Garnish with fresh marjoram leaves.