{"id":33625,"date":"2026-06-11T14:43:34","date_gmt":"2026-06-11T12:43:34","guid":{"rendered":"https:\/\/ligurealassio.it\/?p=33625"},"modified":"2026-06-13T17:16:53","modified_gmt":"2026-06-13T15:16:53","slug":"the-signature-scallop","status":"publish","type":"post","link":"https:\/\/ligurealassio.it\/en\/the-signature-scallop\/","title":{"rendered":"THE SIGNATURE SCALLOP"},"content":{"rendered":"<h3 style=\"text-align: center;\">Seared Scallops on Toasted Bread Cream,<br \/>\nAnchovies and Tropea Onion Petals<\/h3>\n<p>Prep time: 20 minutes<br \/>\nCooking time: 10 minutes<\/p>\n<p>&nbsp;<\/p>\n<h5><strong>Ingredients for 2 servings<\/strong><\/h5>\n<ul role=\"list\">\n<li>4 scallops (the white \u201cnut\u201d only)<\/li>\n<li>4 salted anchovy fillets<\/li>\n<li>\u00bd leek<\/li>\n<li>1 Tropea red onion<\/li>\n<li>150 g stale bread<\/li>\n<li>Vegetable broth, as needed<\/li>\n<li>Extra\u2011virgin olive oil, as needed<\/li>\n<\/ul>\n<div><\/div>\n<h5><strong>Preparation<\/strong><\/h5>\n<ul>\n<li><strong>Desalt the anchovies:<\/strong><br \/>\nRinse the fillets under running water and pat them dry gently.<\/li>\n<li><strong>Prepare the bread cream:<\/strong><br \/>\nFinely slice the leek and saut\u00e9 it in a little oil. Add the torn toasted bread and let it absorb the flavours.<br \/>\nCover with broth and cook for 5 minutes. Blend and pass through a fine sieve to obtain a smooth cream.<\/li>\n<li><strong>Prepare the Tropea onion:<\/strong><br \/>\nSeparate 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.<\/li>\n<li><strong>Sear the scallops:<\/strong><br \/>\nClean the scallops and sear them in a very hot pan with a drizzle of oil for about 3 minutes, until golden.<\/li>\n<li><strong>Assemble the dish:<\/strong><br \/>\nSpread 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.<\/li>\n<\/ul>\n<div><\/div>\n<h5><strong>Closing note<\/strong><\/h5>\n<p>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.<\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: center;\">The <strong>Ligure Blue Restaurant<\/strong> welcomes anyone wishing to discover us, even just\u00a0 for a visit.<br \/>\nPasseggiata Dino Grollero 25 &#8211; 17021 Alassio<br \/>\nTel. +39 0182 640653 &#8211; <a href=\"mailto:info@ligurealassio.it\">info@ligurealassio.it<\/a> &#8211; <a href=\"https:\/\/ligurealassio.it\/en\/\">https:\/\/ligurealassio.it<\/a><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Seared Scallops on Toasted Bread Cream, Anchovies and Tropea Onion Petals Prep time: 20 minutes Cooking time: 10 minutes &nbsp; Ingredients for 2 servings 4 scallops (the white \u201cnut\u201d only) 4 salted anchovy fillets \u00bd leek 1 Tropea red onion [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":33626,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1752,1746],"tags":[3725,3716,3717,3726,3727,3728,3718,2613,3729],"class_list":["post-33625","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-drinks-and-more","category-magazine-en","tag-chefs-suggestions","tag-consigli-dello-chef","tag-creazioni-gourmet","tag-gourmet-creations","tag-gourmet-receipt","tag-gourmet-restautant","tag-ricette-gourmet","tag-ristorante-gourmet-en","tag-signature-dish"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - 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