Scallops with bean puree
Instructions
Peel the potatoes, wash the leek, wash them, cut them into small pieces and fry them in a pan with a little olive oil.
Add the beans, cover with water, bring to a boil and cook for about an hour; Salt almost at the end of cooking.
Pass the mixture through a food mill cream smooth and not too dense.
Meanwhile, make the bread dry in an oven at moderate temperature, allow it to cool down and blend together with the previously clean basil leaves: the result will be a green and perfumed breadcrumbs.
In a non-stick pan to warm 2 tablespoons of oil and Brown the scallops on both sides, cover them with Basil and breadcrumbs, currently serving, let them bake in preheated oven at about 190-200 degrees for a few minutes.
Distribute the cream in the dishes of beans, place scallops and garnish with grated Parmesan cheese and a drizzle of olive oil.
Note: if they hadn't found the fresh beans, you can use 200 g dried borlotti, letting them marinate for 24 hours in plenty of cold water.
Ingredients and dosing for 4 persons
- 24 nuts of scallops
- 300 g of fresh borlotti beans
- 150 g of potatoes
- 150 g of white bread
- 2 bunches of basil
- 1 great leek
- 2 tablespoons of parmigiano reggiano flakes
- 10 cl of olive oil
- Salt