In this tasty scallop recipe Italian greens braised until tender and sautéed in garlic make a great compliment to pan-seared scallops and lentils
- Scallop 12 each, cleaned
- Parsley 4 sprigs, flat leaf
- Turnip Tops (Cime di Rapa) 2 large bunches
- Lentils 100 g, Castelluccio variety
- Garlic 2 cloves
- Sage 1 sprig
- Lemon 1 each
- Fennel 3 g, seeds
- Olive oil 75 ml
- Tomato 150 g, Datterini variety - cut in half and de seeded
- Chili pepper 2 each, fresh
- Salt To taste
- Pepper To taste
- Preparation time
- Cooking time
- Recipe category Appetizer
- Recipe yield 4
- Recipe cuisine Italian
Boil the lentils until cooked through with one clove garlic and a sprig of sage.
Drain off the water, season and add a good dash of olive oil.
Pick and wash the leaves of the cima di rape, blanch in salted water until tender then drain.
In a saucepan lightly fry some garlic and ground fennel seeds and chilli to taste.
Add the blanched cima di rape, cook foro ne minute then remove.
Heat a heavy based frying pan. Toss the scallops in a bowl with salt, pepper and olive oil.
When the pan is very hot place each scallop in the pan carefully and cook for one minute each side until golden brown.
Add chilli, parsley, datterini tomatoes and a squeeze of lemon.
Serve on cima di rape and lentils.
Wine paring: Franciacorta