Langhe scallops
=============== 2026-08-18


Comment: I ate scallops prepared this way in the Langhe region of Italy, which is why I named this recipe, which I recreated from memory and which is certainly different from the one I was served. The scallops are served grilled, with a splash of extra virgin olive oil (it is Italy, after all!), on a bed of pea purée. The whole thing is served with a small, crumpled slice of grilled Parma ham or a thin slice of grilled bacon, and perhaps a small Parmigiano Reggiano chip. It's a dish that lends itself to a nice presentation.

Per person

Ingredients:
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2 to 3 scallops
1/2 crushed garlic clove
1 slice of Parma ham or a thin slice of bacon
25g frozen or fresh peas
Parmigiano Reggiano (optional)
1 basil leaf
1/2 tbsp milk
1/2 tbsp EVOO (extra virgin olive oil)
S + P (salt and pepper)

Preparation:
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If possible, preheat the plates.

Cook the peas for 4 to 5 minutes in a little salted water with a crushed garlic clove. Drain and discard the garlic.
In a suitable container, blend the peas, salt and pepper, and a little EVOO and milk to obtain a smooth and creamy purée.
Prepare the plates by placing one or two tablespoons of purée in the center.
In a small pan, sear the scallops, then place them on top of the purée. Grill the bacon or Parma ham and place it next to the scallops.
Optionally, add a basil leaf.
Drizzle a little EVOO over the scallops and serve immediately.