SCALLOP WITH SALSA VERDE AND BORLOTTI PUREE BY CHEF DANNY RUSSO

  Time: about 20 minutes
  Difficulty: moderate
  Serves: 10 people

  INGREDIENTS

• 10 pieces scallops in half shell

• 100 gr brown onion finely diced

• 1 tin tinned Borlotti Beans

• 100 gr diced tomato – fresh

• 4 cloves garlic – finely crushed/chopped

• 200 ml extra virgin olive oil

• 5 gr sea salt

• 3 gr cracked pepper

• 1 piece bread roll

• 50 ml white wine vinegar

• 8 pieces anchovy fillets finely chopped

• 50 gr capers finely chopped

• 50 gr cornichons finely chopped

• 2 brunch parsley finely chopped

• 2 pieces hard boiled egg yolks finely choppe

• 10 gr dijon mustard

METHOD

BORLOTTI PUREE

• Drain and rinse borlotti beans.

• Gently heat saucepan with 50ml EVOO and gently sauté the 2 crushed garlic cloves and onion slowly until soft and cooked through.

• Add tomato and sauté further until all ingredients have mixed and cooked well together.

• Add borlotti bean and fold in and cook slowly for 3 mins.

• Add all to processor and blitz until smooth and creamy. Season to taste.

SALSA VERDE

• Break up the bread and soak in vinegar for a few minutes, then squeeze out all excess liquid and crumble into a food processor.

• In a bowl, add the breadcrumbs, anchovies, 2 finely crushed garlic clove, egg, parsley, capers, cornichons, mustard and mix well.

• Slowly add 150ml EVOO, mixing to emulsify the salsa.

• Adjust the seasoning by adding vinegar and pepper.

  
  COOKING

• Heat grill to medium-high and place scallop shell side down, with a sprinkle of EVO and cook until scallops have just cooked through and have lost most translucence. Set aside with shell on serving platter. Spoon borlotti puree onto scallop. Finish with a tablespoon of salsa verde.