Scallops with fennel and pistachio

• Tough : 40 min
• Niveau: Easy
• Serves : 8 personnes

INGREDIENTS:

peeled pistachios 30 gr

30g breadcrumbs

fennel 20 gr

8 scallops in their shells 

extra virgin olive oil 

salt and fat 

pepper 

PREPARATION:

For the recipe of scallops with fennel and pistachio nuts, clean the scallops: immerse in ice water for 15 '; then free them from the shells, separate walnut (clear part) from the coral (orange-red part) and rinse under running water. Finally dry everything, including shells, with paper towels.

Divide each nut into three slices. Halve each coral and each only half usatene. Chop the fennel and pistachios. Toast the breadcrumbs in a pan on the flame with a little oil, for 1-2 '. Mix with pistachios and chopped fennel, salt and pepper.

Arrange 3 slices of scallop walnut and a half coral in each shell, sprinkle with a little salt, cover with the chopped fennel, pistachios and breadcrumbs, seasoned with a little oil and bake at 220 ° C in a convection oven for 5 '. Remove from the oven the capensante, arrange them on a platter sprinkled generously with coarse salt: in this way the shells do not fluctuate. Decorate as desired with tufts of fennel and algae.