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Scallops with crispy bacon
potatoes, peas and broccoli

Pancetta Tesa.jpg

INGREDIENTS

Fresh scallops
Pancetta tesa of Salumificio San Carlo
Butter
Potatoes
Peas
Broccoli
Garlic
Lemon Juice
Evo oil to taste
Salt & pepper to taste

HOW TO MAKE

  • Cook the potatoes in chunks, peas and broccoli in plenty of salted water.

  • Mash the potatoes with a potato masher and season the puree with EVO oil, minced garlic and a little lemon juice. Add salt

  • Fry the sliced bacon in a pan until crispy.

  • In the same pan, briefly cook the scallops. 

  • Arrange the puree on plates, lay the scallops on top and garnish with the crispy bacon.

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