ITAENG Home Recipes with ricotta SCALLOP NUTS ON RICOTTA SPUMA AND PURPLE POTATOES SCALLOP NUTS ON RICOTTA SPUMA AND PURPLE POTATOES Greedy and sophisticated dish. A pinch of patience is needed, but it is a recipe that does not disappoint, ideal for important evenings in which to amaze even the most demanding guests 4 people 35 min. 260 calories average Perhaps you have never heard of purple potatoes: do not be scared, they are now widespread throughout Italy, there should be no problems in finding them. As for the scallops, however, a little advice: do not buy them frozen because the taste loses and be careful that they are attached to the shell, otherwise it means that they are not fresh. Try combining the dish with a classic method sparkling wine, perhaps a Franciacorta, which degreases the mouth well, enhancing the flavor of the recipe ... I have time today | Appetizers | Share INGREDIENTS 200 g of Purple Potatoes 100 g of Ricotta Elda 1 carrot 1 Zucchini 1 clove of garlic Extra Virgin Olive Oil to taste Salt to taste White Pepper to taste 16 Scallops (Not frozen) PREPARATION OF THE SPUMA 1 Boil the peeled potatoes in salted water, then peel them and use a potato masher or a vegetable mill to purée them; 2 Add ricotta and olive oil, then whip everything together until you get a soft mousse; 3 Put a pinch of pepper and salt and keep everything warm in a bain-marie. PREPARATION OF VEGETABLE SPAGHETTI 1 Cut the carrot and courgette lengthwise maintaining a height of about 1 mm. Always lengthwise, repeat the operation to obtain "spaghetti"; 2 Flour the "spaghetti" and fry them in seed oil until they become crispy; 3 Manteneteli al caldo appoggiati su carta da cucina per assorbire l’eventuale olio in eccesso e salateli leggermente. PREPARAZIONE DELLE CAPESANTE 1 Mettete un po' di olio e aglio “in camicia” (non sbucciato, per ottenere un sapore più delicato), in una padella calda antiaderente, quindi fate rosolare a fuoco vivo le capesante finché non si sarà formata una crosticina dorata; 2 Girate le capesante e aggiustate di sale e pepe prima di spegnere la fiamma. La cottura dovrà risultare molto veloce, circa 2/3 minuti in tutto. COMPOSIZIONE DEL PIATTO 1 Dopo aver sistemato la base di spuma di patate, posizionateci sopra 4 capesante per ciascun commensale; 2 Infine decorate con gli spaghetti di verdure fritti; 3 Alternatively, as shown in the photo, create "quenelle" of purple potatoes and ricotta in the center of the plate, divide the scallops from the coral and always decorate with fried vegetable spaghetti. RELATED RECIPES SMOKED SALMON ROSELLINE, RICOTTA CHEESE AND CHIVES ON BLACK BREAD CROSTINO MOUNTAIN POTATO GNOCCHI AND RICOTTA WITH ZUCCHINI CREAM AND DADOLATA PEPPERS MIX OF RICOTTA TRUFFLES AND COCONUT FLOUR PRODUCTS Ricotta Treats Dessert COMPANY Why ricotta Elda and the environment Production RECIPES PRIVATE LABEL WHERE TO BUY COOKIE POLICY PRIVACY CONTACTS CASEIFICIO ELDA Srl Tax Code and VAT number 02722920283 ® All rights reserved - 2018