If you cannot find watercress, you can easily substitute it with the same amount of fresh lettuce and half glass of green peas. Follow the recipe as it is: the result will be great!

Serves 4

Ready in 30 minutes

8 scallops (no shell is needed)

400 grams watercress (or fresh sweet salad)

1 shallot

200 grams fresh cream

salt and pepper

Extravirgin olive oil

Chop finely the shallot and fry it with 2 tbs of extra virgin olive oil, until transulcent.

Add the watercress, half glass of water and simmer for 10 minutes or until the watercress is cooked through.

In a blender blend the watercress until creamy, return into casserole and add the fresh cream, simmer for a couple of minutes. Season with salt, retain from fire and set aside.

Meanwhile, wash and drain with a cloth the scallops.

Heat 2 tbs of olive oil only when it starts smoking, put the scallops into the pan (top side down – careful when you do this operation the oil is very hot), let fry 2 or 3 minutes and turn on the other side for further 4 minutes. Season with salt.

In a plate, pour circa one centimeter o watercress cream, place the scallops gently onto the cream, season with olive oil and pepper and serve immediately.

6 scallops (incl. shells)

170 gr breadcrumbs

70 gr pecorino cheese grated

1/2 glass olive oil

2 tbs chopped parsley

juice of 1/2 lemon

1 garlic cloved finely chopped

grated zest of 1 lemon

salt and pepper

water as needed

extra-virgin olive oil as needed

Pre-Heat the oven at 200° C.

Put all ingredients in a container and mix well. Add as much water as needed to obtain a soft mixture.

Fill in the scallops shells with the mixture above. Add a little of olive oil on top and bake for 10 minutes or until golden brown. Serve.