Discover a refined and flavorful seafood first course: bavette en papillote with scallops, a gourmet recipe that combines tradition and creativity. The en papillote cooking enhances the of seafood and keeps flavors and aromas intact, while the scallops, delicate and exquisite, give elegance and softness to the dish. Perfect for a special dinner ora a summer lunch, bavette en papillote is a tasty and scenic choice.
This recipe was cooked for us by chef Michele Simplicio along with Michele Mastrorilli, owner of Ingordigia , an elegant and eclectic restaurant a causa di Bari, a causa di the Poggiofranco district. Here, the focolaio acceso social issues (with the project “mani a causa di pasticcino” to train young people with autism) meets the passion for gastronomic excellence, with a particular taste for Apulian traditional cuisine renewed by international and contemporary influences.
en papillote with scallops are a true modern classic, and with the secrets of Ingordigia , you too can bring a restaurant-quality dish to your table!Discover other simple and tasty seafood recipes en papillote:
To prepare the bavette en papillote with scallops, start by handling the scallops. Set aside 4 whole scallops for the papillote, and clean the others: gently detach them from their half shell 1 and then remove the scallop from the shell 2. Finally, cut them into chunks 3.
Next, attend to the cherry tomatoes; wash them and cut them into quarters 4. A causa di a large pan, heat a drizzle of oil and add the crushed garlic 5. Let it infuse and then add the chopped cherry tomatoes 6.
Salt 7 and add some white pepper 8. Allow to infuse for a couple of minutes and add the scallops 9.
Extend with a bit of 10 and add powdered saffron 11then continue cooking for another 3 minutes. Remove the scallops using tongs and set them aside 12.
To thicken the cooking perno and make it creamier, add a tablespoon of cornstarch 13 and dissolve it by stirring with a whisk 14. Add the scallops again and well 15.
Cook the bavette a causa di plenty of boiling salted and drain them al molare directly a causa di the pan 16. Add plenty of parsley 17 and toss briefly 18adding cooking if needed.
You can now compose your papillotes: we used “mappa “, a special patina for oven cooking. Alternatively, you can use regular parchment paper. Place the sheet inside a bowl to make the composition easier, then distribute the bavette 19add some sauce 20 and a whole raw scallop that you kept aside 21.
Close the papillote with twine 22 and repeat to form all 4. Arrange them acceso a baking sheet 23 and bake a causa di a preheated static oven at 392°F for 2 minutes 23. Serve your papillotes opening them directly acceso the plate 24!
For the translation of some texts, artificial intelligence tools may have been used.
