INGREDIENTS:
1.5 kg queen scallops, 10 Mediterranean scallops, 50 g butter, 150 ml olive oil, 100 ml Malvasia wine, fresh thyme, 50 g breadcrumbs, 400 g linguine pasta, 2 chilli peppers, a bunch of parsley, 3-4 cloves of garlic

METHOD:
Place the queen scallops in a pot with a little water and bring to a boil until the shells open. Clean the queen scallops by removing the frills and separating the intestines to eliminate any grit that may accumulate in the shells. Set aside the cleaned meat and save about ten shells for garnishing when serving. Open a few scallops and sauté them in butter. Bring a pot of water to a boil for the pasta. Finely chop garlic and parsley and sauté them in olive oil. After a few minutes, add the white wine. Once the wine evaporates, add some thyme and some of the pasta cooking water. Add a couple of pinches of breadcrumbs to thicken the sauce. Cook the linguine and add them to the scallop sauce. Sauté until well combined, and serve garnished with the reserved shells, freshly chopped chilli peppers, parsley, and queen scallop meat.

WINE: Sparkling wine

Link to download the recipe book: [ Ссылка ]

Project CHE FINO was conceived to promote a diet rich in fish and seafood, bringing these ingredients closer to local people in their everyday cooking. It gathered a large number of famous chefs who showcased the preparation of seafood in a completely different light. The project represents a celebration of the rich culinary heritage of Istria. 𝗧𝗵𝗶𝘀 𝗽𝗿𝗼𝗷𝗲𝗰𝘁 𝘄𝗮𝘀 𝗰𝗼-𝗳𝗶𝗻𝗮𝗻𝗰𝗲𝗱 𝗯𝘆 𝘁𝗵𝗲 𝗘𝘂𝗿𝗼𝗽𝗲𝗮𝗻 𝘂𝗻𝗶𝗼𝗻 𝗳𝗿𝗼𝗺 𝘁𝗵𝗲 𝗘𝘂𝗿𝗼𝗽𝗲𝗮𝗻 𝗺𝗮𝗿𝗶𝘁𝗶𝗺𝗲 𝗮𝗻𝗱 𝗳𝗶𝘀𝗵𝗲𝗿𝗶𝗲𝘀 𝗳𝘂𝗻𝗱.

Video production: Rose Art Kaštelir-Labinici
Photography: Neven Jurjak

свернуть