John Myers
Contents
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Ingredients
Scallops:
- 10 Pc. Scallops
- 2 tbsp Lime juice
- 2 tbsp Olive oil
- 20 Pc. Sage leaves
- Salt
- Pepper from the grinder
- 0,5 tbsp Sweet paprika powder
- 10 disc Smoked bacon
- Butter
Root vegetable:
- 1 packet Soup greens fresh
- 1 Pc. Parsnip fresh
- Salt
Pizza bread dough:
- 500 g Flour
- 225 ml Water
- 10 g Yeast
- 1 tbsp Olive oil
- 0,5 tsp Sugar
- 20 g Salt
- 1 Can Strained tomatoes
- 2 Pc. Tomatoes
- 8 Pc. Basil leaves
- 1 pinch Oregano
- 1 pinch Salt
- 1 pinch Arrabiata or chilli spice
Instructions
Scallops:
- Wash the scallops and pat dry. Make a marinade from the lime juice, the oil, 10 leaves of chopped sage, salt, pepper and paprika and let the scallops soak in it for 30 minutes.
- Roll up each mussel with a sage leaf and smoked bacon. Fix with a skewer. Fry in a hot pan with butter or roasting fat until golden.
Root vegetable:
- Peel the root vegetables and cut into strips of the same size. Place in boiling salted water for five minutes. Then drain and mix with the chopped parsley leaves and season with salt. Just before the scallops are browned, add them to the pan and fry them.
Pizza bread and filling:
- Mix all ingredients for the dough in a bowl and shape into a ball. Leave to rest in the refrigerator for 30 minutes in a wrapped tea towel. Preheat the oven to 250 degrees circulating air.
- For the filling, mix all ingredients in a mixer and make a sauce. Then shape small dough balls and smooth them with the rolling pin on a floured work surface. Add 1.5 tablespoons of the filling in the middle. Carefully shape the dough into a bag and press it together well at the open top. Bake the bags in the oven at 250 degrees for about 10-13 minutes.
- Arrange everything together.
Nutrition
Serving: 100gCalories: 246kcalCarbohydrates: 32.3gProtein: 9.2gFat: 8.7g
