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4 servings
12 Bellino tomatoes, 500 g mozzarella, 6 scallops, 200 g rocket, 1 l olive oil, 1 dessertspoon of sea salt, 1 coffee spoon of sugar, 1 lime, 1 sprig of basil, 1 sprig of chives, 1 dessertspoon of honey, fresh block of Parmesan, 4 brochettes
Preparation:
- Chop the basil and chives finely
- for the marinade mix the herbs with olive oil, sea salt, sugar,
honey and lime juice
- cut the tomatoes in half and marinate in the herb marinade
- divide the mozzarella into 12 pieces and roll up each piece into a little ball
- Cut the scallops in half and sauté briefly in olive oil
- make the brochette, alternating with half a tomato, ball of mozzarella
and half a scallop.
- serve with a mixed salad of rocket and Parmesan
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