Scallops on pea cream with pesto


For the pesto coral:

  • 40 ml of water
  • 10 gr of pesto without garlic "freschi di natura"
  • 20 ml of seed oil
  • 10 gr of flour


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
  • various herbs


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.

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