@barilla
barillaRecreate the taste of Chioggia at home with perfectly seared scallops served with our Barilla Al Bronzo pasta. 🌊✨ Al Bronzo Spaghetti with Scallops, Braised Belgian Endive and Chives Ingredients (serves 4): 320 g / 1 box Barilla Al Bronzo Spaghetti 8 scallops, quartered 2 heads of Belgian endives, sliced 200 g / 3/4 cup of whole milk plain yogurt 50 ml / 3 tbsp of extra virgin olive oil 1 shallot, minced 1 lemon, grated zest 1 tablespoon of chopped chives salt and white pepper, to taste Directions: 1. Season the yogurt with chopped shallot, grated lemon zest, a grind of pepper and a pinch of salt. 2. Rinse scallops, then divide into four parts. 3. Shred Belgian endive and wash. Cut into strips and sauté in a pan with olive oil and salt. 4. Remove endive from the heat and place it on a plate. 5. In the same pan, sauté the scallops and season with salt, add endive back into pan. 6. In salted water, boil pasta until perfect al dente texture. Drain and add it to the sauce. 7. Finish by mixing in the seasoned yogurt, chives, and a drizzle of olive oil. 8. Serve immediately. #ItalianSummers #Barilla
On the profile · Aug 28, 2024