Among the fish recipes for the holidays it is inevitable. The scallop is also called Conchiglia di San Giacomo The of the Pilgrim (unmistakable sign of the pilgrims on the road to Santiago de Compostela) and is always an ideal choice for special occasions. It can really be enjoyed in many ways and lends itself to many cooking: from raw to seared, from well seasoned and baked in the oven to au gratin, excellent in first courses. Include it in the Christmas recipesmoreover, it will make your life easier because it has such a pleasant and characteristic flavor that it does not need any addition or ingredient.
We have declined the scallops for the Christmas menu, in 4 recipes to be saved also for the New Year’s Eve. The scallops au gratin they are a classic, to be prepared in a few minutes and with guaranteed success; they will also be appreciated by those who usually turn up their noses a little in front of shellfish: lemon, garlic and oil will create a phenomenal combination with the sweetness of the fruit. For the main course we thought of risotto with scallops and asparagus, blended with champagne and creamed with flavored butter… very sophisticated.
If you find them very fresh and of excellent quality, you could taste the marinated scallops: they will remain very tender, almost buttery, excellent as an appetizer or Christmas aperitif. Finally, a second dish: seared scallops with mixed vegetables, a cheerful and very colorful course, which plays on enveloping and crunchy textures.
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