Portions
Preparation time
Cooking time
Difficulties
Ingredients
Orea: 1
Scallops peeled: 200 g
Spinach: 120 g
Scalogno: 4
White wine: q.b.
Lemon: 1
Chives herb: q.b.
Basilico: q.b.
Parsley: q.b.
Pepperoncino: q.b.
EVO oil: 1 tablespoon
Sale: q.b.
Preparation
1 - Wash the shrimp and season with lemon juice and peel, fry them briefly in a pan and turn them
2 - Cook the spinach in hot water; once cooled, chop the spinach leaves and basil; add the chilli if desired and parsley; then grind the mixture again and season with a drizzle of oil and salt
3 - Wash the fish fillets and dry them. Divide the spinach mixture and place the shrimp and spinach mixture on each fish fillet. Wrap the fish slices like for the samosas. Tie everything up with some chives strings
4 - Place the wraps on a greased baking sheet and place the wraps in the oven at 200°C for about 12-15 minutes
5 - Transfer the mixture to a pan, sauté and fry the rolls with a drizzle of oil for 1-2 minutes over high heat, then season with wine. Reduce the heat and continue cooking for about 10 minutes, adding a splash of boiling water if necessary.