THE SIGNATURE SCALLOP

Seared Scallops on Toasted Bread Cream,
Anchovies and Tropea Onion Petals

Prep time: 20 minutes
Cooking time: 10 minutes

Ingredients for 2 servings

• 4 scallops (the white “nut” only)
• 4 salted anchovy fillets
• ½ leek
• 1 Tropea red onion
• 150 g stale bread
• Vegetable broth, as needed
• Extra‑virgin olive oil, as needed

Preparation

• Desalt the anchovies:
  Rinse the fillets under running water and pat them dry gently.
• Prepare the bread cream:
  Finely slice the leek and sauté it in a little oil. Add the torn toasted bread and let it absorb the flavours.
  Cover with broth and cook for 5 minutes. Blend and pass through a fine sieve to obtain a smooth cream.
• Prepare the Tropea onion:
  Separate the onion into petals and boil them for 5 minutes in a 50/50 water and vinegar solution. Drain and cool in iced water to set colour and texture.
• Sear the scallops:
  Clean the scallops and sear them in a very hot pan with a drizzle of oil for about 3 minutes, until golden.
• Assemble the dish:
  Spread the bread cream on the plate, place the scallops on top, add an anchovy fillet on each one and finish with the Tropea onion petals. Drizzle with a touch of EVO oil.

Closing note

A dish born from trials, intuition and hands working together. The signature of our kitchen team, led by Chef Vincenzo Pisana, crafted to surprise, cooked with genuine care.

The Ligure Blue Restaurant welcomes anyone wishing to discover us, even just  for a visit.
Passeggiata Dino Grollero 25 – 17021 Alassio
Tel. +39 0182 640653 – info@ligurealassio.it – https://ligurealassio.it