Scallop shells are a material that we see very little of, even though they are easy to obtain and easy to work with. Now we have a really special recipe that is perfect for Valentine's Day.
Ingredients for scallops:
- 1 kg scallop shells (also known as St James' shell)
- Olive oil
- 5 dkg vaj
- 2 cloves garlic
- 2 sprigs of rosemary
- salt
- 20 g toasted cashew nuts
- 40 dkg baby carrot
Ingredients for the sweet potato puree:
- 1 kg sweet potato cube
- 3 cloves garlic
- Olive oil
- 15 dkg vaj
- 4 potatoes
- salt to taste
- ground to taste black pepper
- 20 g fresh coriander
- zest and juice of 1 lime
Ingredients for the chimichurri:
- 50 g dried tomatoes
- 100 g olive oil
- 5 cl red wine
- 4 g salt
- 4 g tabasco
- 3 g granulated sugar
- 10 g fresh coriander
- 25 g fresh basil
- 10 g fresh oregano
- 20 g fresh parsley greens
- 7 g fresh rosemary
- 2 white onions
- 1 California bell pepper
- 4 cloves garlic
Preparing the sweet potato puree:
- Place the sweet potato cubes on a baking tray, drizzle with olive oil, season with salt and pepper, and roast with the garlic at 160°C for 45 minutes, while the other potatoes are boiled in salted water.
- Then put everything in a bowl, add the butter and mash the two types of potatoes with a fork.
- Season with salt and pepper, add the juice of 1 lime, then chop the zest with the fresh coriander and mix well with the potatoes.
Preparing the chimichurri:
- To make the chimichurri, roast the California peppers in an oven at 200°C and peel. Chop the fresh herbs, put them in a blender with the flesh of the California peppers and blend.
Making the scallop shell:
- A scallop shells brush the surface with a little olive oil and fry on all sides in a smoking hot pan for 1-1 minute. Turn over, add cold butter, garlic, rosemary and baste with butter for a further 1 minute.
- Once this is done, leave the mussels to regenerate for a few minutes, while you fry the baby carrots.
- Serve with toasted cashew nuts.
Enjoy your meal!
