Grilled scallops (2)
Instructions
After working the scallops, season with salt, pepper and sprinkle with a little oil; put them in a covered dish in the refrigerator for 30 minutes.
Blanch the parsley leaves and shallots and processing them separately.
Heat the puree of parsley and incorporate the butter; After 2 minutes add the mashed shallot.
Broil the scallops 1 minute per side.
In the plates spread a thin layer of sauce and accomodarvele with Basil.
Ingredients and dosing for 4 persons
- 24 nuts of scallops
- 24 leaves of neapolitan basil
- 4 shallots
- 100 g of parsley
- 50 g of butter
- Olive oil extra virgin
- Salt
- Pepper