Chef Apreda - Breaded Sea Scallops with Mozzarella, Celery Leaves, and Black Truffle

As I've mentioned a few times, we visited Imago at the Hotel Hassler in Rome back in August. It is 1 Michelin star greatness (and we think it deserves more) and it's star chef, Francesco Apreda was very gracious to share two of his recipes with us and Gourmet Male readers. I'm giving this a go on the long weekend as it's complex but accessible. Let us know what you think! And make it a point to visit Imago if you're ever in Rome - and follow @FrancescoApreda on Twitter.

Thanks, Chef. 

Capesante impanate e ripiene di mozzarella di bufala, foglie di sedano e tartufo (small).jpg

CHEF FRANCESO APREDA

Breaded scallops filled with buffalo milk mozzarella, celery leaves, and black truffle 

BREADED SCALLOPS:

  • 400gr shelled scallops,
  • 60gr buffalo milk mozzarella,
  • 80gr black truffle,
  • 200gr breadcrumbs,
  • 200gr celery,
  • 3 whole eggs,
  • 100gr flour

GARLIC SAUCE:

  • 500ml cream,
  • 2 garlic cloves,
  • 4gr isinglass,
  • extra virgin olive oil

FRIZZY SALAD WITH TRUFFLE:

  • 100gr fine frizzy salad,
  • 5ml truffle flavoured oil,
  • 30gr poppy seeds,
  • salt,
  • pepper,
  • extra virgin olive oil,
  • peanut oil

BREADED SCALLOPS: carve into the side of the scallops creating a sack. Stuff with a slice of mozzarella, a fine slice of truffle and a leaf of celery. Dredge in flour, in the beaten eggs, salted and then coated with the breadcrumbs made with fresh white sandwich loaf and dry homemade bread.

GARLIC SAUCE: squash the garlic cloves, cover them in oil and roast in the oven at 80 °C for an hour. Reduce the cream and, while still warm, blend with the garlic confit and the softened isinglass.

FRIZZY SALAD WITH TRUFFLE: use only the middle, lighter leaves and rinse in very cold water. Drain and dress with the finely chopped remaining truffle, truffle fl avoured oil, extra virgin olive oil, salt and pepper.

CELERY STICKS: peel the celery ribs and cut into 5cm sticks, blanche in salted water and cool in water and ice. Before serving, heat in a pan with oil, salt and pepper.

FINISHING TOUCHES: fry the scallops in peanut oil at 180 °C, blot in kitchen paper, salt and serve on top of the garlic sauce covered with poppy seeds, the dressed frizzy salad, celery sticks, a few fine slices of truffle and fried baby celery leaves.