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Scallop and English asparagus with Grana Padano PDO

Serves: 4

Cooking time: Prep 1.5hour Cook 10mins

Difficulty: Easy

Difficulty

For the scallops:

  • 25g dry breadcrumbs
  • 15g Grana Padano, grated
  • 5g chives, finely chopped
  • Sea salt and freshly ground white pepper
  • 8 scallops
  • 2 tablespoons olive oil
For the dressing:
  • 30g parsley leaves
  • 30g tarragon
  • 5g pine kernels
  • 10g Grana PAdano, grated
  • 130ml extra virgin olive oil
  • 20g cooked peas, peeled and split in half
 

Italians do not mix cheese and seafood but Francesco Mazzei will make one exception to the rule with scallops. These work well with the delicate flavour of Grana Padano PDO 9-16 months, here mixed into the crispy breadcrumb coating. Soaking asparagus in iced water will remove their bitterness and give them a lovely crunch. This dish is all about texture, rounded off by the sweetness of the scallop and the zing of the herb dressing, and pairs beautifully with Prosecco DOC.

1. Begin by thinly slicing the asparagus with a sharp knife or mandolin and soaking in iced water for about an hour.

2. Next, prepare the dressing. Pick the parsley and tarragon leaves and discard the larger tougher stems. Blanch the parsley leaves in boiling water for a few seconds, drain, run under cold water and squeeze dry. Place in a tall jar with with the tarragon leaves, Grana Padano PDO, pine kernels, salt and pepper and about 50ml of olive oil.

3. Using a hand held mixer, start blending whilst slowly adding the rest of the oil until you get a creamy fluid dressing. Set aside.

4. Mix the breadcrumbs, Grana Padano PDO, chives and seasoning. Coat the scallops with the breadcrumbs and pan-fry in the olive oil on medium heat for about 3 to 4 minutes on each side until golden and crispy.

5. Drain the asparagus and dry them on kitchen paper. Spread on a serving plate, drizzle with the dressing then scatter with peas, place the scallops on top and share.

Ingredients

For the scallops:

  • 25g dry breadcrumbs
  • 15g Grana Padano, grated
  • 5g chives, finely chopped
  • Sea salt and freshly ground white pepper
  • 8 scallops
  • 2 tablespoons olive oil
For the dressing:
  • 30g parsley leaves
  • 30g tarragon
  • 5g pine kernels
  • 10g Grana PAdano, grated
  • 130ml extra virgin olive oil
  • 20g cooked peas, peeled and split in half
 

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