Scallops in tempura with lard of colonnata and julienne vegetables

Recipe for: 2/3 people

Ingredients:

6 scallops
Filo pastry
200 g cornflour
100 g pastry flour
Green courgettes carrots
1 Naples onion
Mayonnaise, to taste
Soya sauce, to taste
Lard of Colonnata
Iced fizzy water, as required
Salt, to taste
Ginger-flavoured oil, to taste
OLITALIA - FRIDÒR oil


Method:

  1. Make a basket using two sheets of filo pastry and place it upside-down on the bottom of a tin-foil baking-sheet and cook at 180°C for roughly three minutes. 
  2. Moisten the filo pastry before putting it in the oven. 
  3. To prepare the tempura, put 200 g cornflour in a bowl with 100 g flour, a pinch of salt and the iced fizzy water and mix to the required consistency; leave to rest in the fridge for at least 15 minutes. 
  4. Open the scallops and dry on kitchen paper, keeping the lower shell of each one. 
  5. Julienne the carrots and courgettes and toss in the pastry flour and cornflour, then fry in a good quantity of OLITALIA - FRIDÒR oil at approx. 170° C. 
  6. When the vegetables are golden, remove and dry then arrange them on the bottom of the pastry basket.
  7. Cut the onion into thin rings and dip in the batter, then fry in a good quantity of very hot OLITALIA - FRIDÒR oil. 
  8. Dip the scallops in the batter, then fry in a good quantity of very hot OLITALIA - FRIDÒR oil. 

Assembling the dish:
Once the scallops are golden and dried, wrap in the lard of Colonnata and place in the pastry basket on the carrots and courgettes and then garnish with a couple of onion rings.

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