Are you hungry, feel like a nibble or gorging yourself?
You don't know what you want either? Then welcome to my blog.
I'm Luca, and maybe I can give you some ideas, advice, technical notion or just make you want to eat something good.
I am 35 years old and I am a food junky. I grew up between Tuscany, Liguria, Sardinia, Germany, England and now I live in Spain.
I'm a chef with a passion for his profession and vocation. I've been through many very different kitchens and worked with various chefs. Some of them more known, some of them better and some of them you are better off not knowing ............ instead, explore new flavors, combine tastes, listen to your palate, close your eyes, breathe the food …..
and cook with love!
Luca Dessole Tuesday, June 19, 2012
Capesante al brandy col suo corallo in salsa
Ingredients
4 scallops with coral a shallot
half a carrot
2 shot of brandy
1/2 cup of water or fish stock
1 tablespoon of double cream
3 tablespoons of olive oil e.V.
fresh herb to taste (chives, parsley or soya sprouts)
Introduction
This is a recipe that I was doing in London at a restaurant called "Salt House" in Abbey Road, that well known street from the cover of the Beatles crossing the road. It was my first participation in the opening of a kitchen starting from scratch. Lots of enthusiasm for doing new things, great experience, big effort, and very nice and fine dishes!
Take the scallops and separate its coral (the red / orange). In a pan fry the shallots and carrot finely chopped. Stir in the corals for a couple of minutes and add a shot of brandy, than half a cup of water (or fish stock ) and simmer a few minutes. Blend the whole thing until the mixture is creamy. I’m not very fan of the double cream but in this case a spoon and helps to thicken the sauce. Season with salt. Salt the scallops before cooking or after if you prefer with maldon’s salt. Put a pan on the stove and when it is almost smoking hot, add a tablespoon of olive oil, golden both sides being careful not to overcook them or they will become rubbery. If they are very large, cut them in half. Pour a shot of brandy. Place the scallops on the plate, add the sauce and finish with fresh herb (chives, parsley or soy sprouts.) If you want, serve the scallops in their shells. 
I’m sorry about any mistakes I may have made, English is not my first Language
Comments (5)
ecco l’idea per l’antipasto in una cena a base di pesce!
grazie Luca!
Bravissimo Luca!!!!!!!!!
Hai delle ricette meravigliose e le foto e i testi le valorizzano tantissimo!!!!!
Super Bravo adesso che ho scoperto il tuo blog non lo lascio più!!!!
Bianca
Bianca!!! grazie mille bella!
Buongiorno Luca
proverò questa ricetta domenica…. mi ha veramente incuriosito.
Grazie!
Grazie a te!