Mix all the ingredients and cook a small part in a non-stick pan, wait for the excess water to evaporate and detach the coral gently (about 2/3 minutes of cooking)
For the scallops:
2 scallops without coral
100 gr of peas
20 gr of boiled potato
30 gr of pesto without garlic "freschi di natura"
salt to taste
We prepare the pea cream by browning the potatoes and peas with a little oil, add a little water and cook. Let's blend and add the pesto. We scald the scallops with butter, cook for 2 minutes on each side. We compose the dish creating a quenelle of peas, we lay the scallops, the herbs, the pesto and the chopped coral.