Methods
In a non stick saute? pan, fry the cleaned garlic in oil and put it aside when golden.
Add the Organic Datteri- ni Passata with ginger “Il sano”, add salt and continue cooking for about 15 minutes. Meanwhile blanch the scal- lops in a lightly oiled non- stick pan: just takes a couple minutes per side, finally, salt and pepper.
Serve by placing the tomato ginger sauce on a plate and lay over the scallops, garnish with watercress sprouts and a little olive oil raw.
Add the Organic Datteri- ni Passata with ginger “Il sano”, add salt and continue cooking for about 15 minutes. Meanwhile blanch the scal- lops in a lightly oiled non- stick pan: just takes a couple minutes per side, finally, salt and pepper.
Serve by placing the tomato ginger sauce on a plate and lay over the scallops, garnish with watercress sprouts and a little olive oil raw.
Ingredients
12 scallops
350 g of Organic Datterini Passata
with ginger “Il sano”
1 clove garlic
Sprouts of watercress for decoration Extra virgin olive oil
Salt and pepper
350 g of Organic Datterini Passata
with ginger “Il sano”
1 clove garlic
Sprouts of watercress for decoration Extra virgin olive oil
Salt and pepper
