Scallops on bed of Green Sauce

In this very sought-after recipe, I was inspired by the marine environment with all its wonders.A great idea to amaze our guests, we will see how to prepare a plate of grilled scallops with green sauce and salted shortcrust pastry that simulate seaweed and sand of the sea.

Ingredients for 4 people:

• Scallops n°20

For the salsa verde:

• Oil evo 80ml
• White wine vinegar 10ml
• Soy sauce 5ml
• Parsley 40g
• Boiled potato 30g
• Tabasco 2 drops (optional)
• Garlic 1/2 clove
• Salt and pepper qb 

For the salty pastry click here: Salted shortbread: Salted Tart short

Procedure:

This recipe requires three preparations but we proceed with order the first thing to do and the salted shortcrust pastry that requires at least one hour of rest in the refrigerator and then cooking in the oven at 180 ° until browned about 20/25 minutes.

Now let's prepare the green sauce, wash thoroughly and dry the parsley, peel and boil a yellow potato and put in the blender the ingredients in this order, 80ml of evo oil, 10ml of white wine vinegar, 5ml of soy sauce, 40g of parsley, 30g of potato to give a little creaminess to the sauce and half a clove of garlic blend everything until you get a fluid and creamy sauce.

At this point all that's left to do is taste it, then add salt and pepper and add the tabasco, one more turn in the blender and stop! our sauce is ready let's transfer it to the fridge in a container with the lid until it's time to plate.

Now if we have finished the first two preparations we can devote ourselves to scallops if we have chosen fresh we will go to wash them carefully and cut the orange muscle and then dry them, if we have opted for frozen ones we will defrost them and they will be ready to use.

Let's take a non-stick pan and put it on the fire and let it warm with a little oil, now we can cook our scallops making them caramelize 3/4 minutes per side but without cooking them too much.

Let's see how to plate them with a spoon in the center of the plate we create a tongue of sauce, crumble the shortcrust around following the contours of the sauce but without adhering to them to avoid losing crunchiness, place in ascending order the scallops in the center of the sauce.

Tips:

• Place on top of each scallop an edible flower, a mint leaf, a small part of lemon pulp, orange to make the flavor even more intense.