Scallop

About 10 1/2 oz (300 grams) cooked broccoli rabe • cleaned scallops • cream cheese (or heavy cream or cooking cream) • Saffron threads • butter (50 grams)

cherry tomatoes (about 200 grams) • scallops (16 total) • zucchini • curry powder • white wine (about 60 ml) • mezze maniche pasta (about 180 grams) • Parsley • Water • Salt

cleaned scallops • lettuce (about 300 grams) • garlic clove • cream cheese or soft cheese (about 250 grams) • saffron • Extra virgin olive oil

fresh egg tagliolini pasta (340 grams) • sea scallops • To taste, black pepper • To taste, fresh basil • fresh red chili pepper • To taste, mullet bottarga • for the cream: • small potato • white asparagus (500 grams) • scallions (depending on size) • To taste, extra-virgin olive oil

scallops • very thin slices butternut squash • red cabbage (about 30 grams) • parsley • salt • olive oil • Freshly ground black pepper, to taste

frozen scallops • Extra-virgin olive oil • For the radicchio cream: 2 cups potatoes, diced (about 300 grams) • red radicchio (about 100 grams) • garlic clove • milk (about 60 ml) • Salt • For the green coral: 1/3 cup water (about 80 grams) • all-purpose flour • basil powder • vegetable oil (about 12 grams)

scallops • flour (about 16 grams) • egg • panko breadcrumbs (about 18 grams) • salt • Oil for frying,

scallops with roe • spinach leaves • thin slices of cured pork fat (lardo) • olive oil • turn freshly ground black pepper • salt • Saffron threads,

mini scallops • Olive oil, • Juice and zest of 1 lemon • Tools • Bowl • Spoon

large shrimp • salmon (about 250 grams) • sea scallops • fresh parsley • small red bell pepper • small zucchini • Olive oil, • salt • Lemon,

scallops (about 200 g) • shrimp tails • Treviso radicchio • pappardelle (about 170 g) • Garlic • Salt, pepper, and ginger • Parsley • Bay • White wine for deglazing

scallops • quail eggs • Olive oil, • Salt, • Black pepper, • scallop corals • small shallot • garlic clove • small chili pepper • (about 1 oz/30 ml) cognac • Salt, • Ginger powder,

cleaned scallops in the shell • garlic clove • paprika • dried tarragon (fresh is better) • coarsely chopped parsley • About 1 cup coarsely ground breadcrumbs (about 100 grams) • Extra-virgin olive oil, • white wine (50 ml)

whole scallops • cream cheese (such as Philadelphia) or another spreadable cheese like robiola (200 grams) • heavy cream or sour cream (200 ml) • breadcrumbs (50 grams) • garlic clove • fresh parsley • fresh French tarragon (Russian tarragon is too bitter and not suitable) or dried French tarragon • Extra-virgin olive oil • saffron • tablespoons white wine • paprika • cooked broccoli rabe, sautéed (200 grams)

scallop corals • stainless steel baking sheet • parchment paper • coffee grinder

zucchini • zucchini blossoms • bay scallops (50 g) • bay leaves • garlic • Parsley • White wine, as needed, for the scallops • salt • Coarse salt for pasta water • Extra virgin olive oil • spaghetti (160 g) • Bottarga

bay scallops (about 60 grams) • crayfish (about 60 grams) • garlic • Bay leaf, parsley • Salt, red pepper flakes • tomato puree • White wine for deglazing • Carnaroli rice (about 160 grams) • butter for finishing

very fresh scallops • Broccoli pesto, as needed (see square spaghetti recipe) • drops of soy sauce • hazelnuts • sprigs of thyme • extra-virgin olive oil

cleaned bay scallops (500 grams) • spaghetti (200 grams) • garlic clove • Fresh chili pepper • medium green zucchini • White pepper • Chili powder, for garnish • white wine (about 60 ml) • water (400 ml) • small bunch fresh parsley

large scallops • lemon juice • extra virgin olive oil, sprayed or drizzled • freshly grated ginger • Grated lemon zest, to taste • Crushed pink peppercorns, for garnish

Carnaroli rice (about 320 grams) • sea scallops • shallot • vegetable broth (about 2 liters) • Prosecco (about 400 ml) • extra virgin olive oil • Salt, to taste • unsalted butter • grated Parmesan cheese (or Grana Padano) • Ground coffee, to taste (for dusting)

vegetable broth (about 1.5 liters) • Carnaroli rice (about 320 grams) • radicchio • scallops • dry white wine (about 120 ml) • Wild thyme, to taste • Smoked Malabar pepper, to taste • Extra-virgin olive oil and salt, to taste

sea scallops • arborio rice (about 320 grams) • shallot • vegetable broth (about 1 liter) • dry sparkling wine (brut) • turmeric • Fresh curly parsley • Salt • Pink peppercorns • Butter,

mixed seafood (such as mussels, clams, or bay scallops) • Small potato gnocchi (good quality store-bought is fine) • Fresh basil • Extra virgin olive oil • Pine nuts (as much as you like) • Red garlic

olive oil (60 ml) • medium shrimp (500 grams) • medium sea scallops • garlic, thinly sliced • red pepper flakes • Kosher salt and freshly ground black pepper • dry white wine (180 ml) • ripe tomato, seeded and chopped (about 60 grams) • chopped fresh parsley leaves (about 15 grams) • lemon juice (from 1 to 2 lemons) (60 ml) • unsalted butter (14 grams) • squid ink pasta (500 grams)

mussels (about 300 grams) • breadcrumbs • extra virgin olive oil • minced garlic • salt and pepper, to taste • chopped parsley, to taste • drops of lemon juice