John Myers
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Prawns, Scallops and Bread with Pesto
The perfect prawns, scallops and bread with pesto recipe with a picture and simple step-by-step instructions.
Pesto
- 200 g Pine nuts
- 100 g Manchego cheese
- 3 tbsp Olive oil
- 1 tsp Coarse sea salt
- 1 piece Clove of garlic
- 1 bunch Basil
- 1 piece Baguette
Scampis
- 15 piece Scampis
- 100 ml Olive oil
- 50 ml Red wine
- 2 tsp Chili powder
- 2 tsp Coarse sea salt
- 1 tsp Black pepper
- 2 tbsp Honey
Scallops
- 5 piece Scallops thrown
- 1 piece Orange
- 50 ml Cointreau
- 1 pinch Pepper
Pesto
- Roast the pine nuts in a pan without oil and while stirring until golden brown, then remove and set some aside for decoration. Let the remaining pine nuts cool and crush them in a mortar.
- Grate the cheese and mix with the pine nuts. Gradually add olive oil and salt. Peel and squeeze the garlic and then mix with the rest to make a creamy paste.
- Wash and dry the basil and cut the leaves into narrow strips. Stir into the pesto and set aside a few strips for decoration. Spread the pesto on the baguette and decorate with pine nuts and strips of basil.
Scampis
- Peel the scampi and remove the intestines at the bottom, then wash. Put the remaining ingredients in a bowl and mix together. Add the scampi and soak for two hours. Just before serving, fry the scampi until they are cooked through.
Scallops
- Place the scallops in a pan and fry them. Do not add the orange juice, Cointreau and pepper until the mussels are cooked through. Then let the “sauce” reduce.
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