Home > Recipes > Parmigiano Reggiano potato cakes with scallops

Parmigiano Reggiano potato cakes with scallops

CourseMain course

TimeA few minutes

Ingredients

7 oz/200 g potatoes

3.9 oz/110 g Parmigiano Reggiano, grated

2 egg yolks

2 tsp parsley

Salt and black pepper

4 tbsp plain flour

1 oz/30 g butter

1 shallot, sliced

4 tbsp white wine

1 tbsp heavy cream

1 lemon, grated zest and juice

1 tomato, peeled, seeded and chopped

6 slices prosciutto

6 scallops, washed

2 tbsp oil

12 asparagus tips

2 tbsp oil

Prepare this recipe with

24 months maturation

Preparation

Potato Cakes: Boil potatoes and mash. Stir in Parmigiano Reggiano, egg yolks, parsley, salt and pepper. With damp hands, shape mixture into patties and coat in flour. Cook in butter for 4-5 minutes until golden.
Scallops: Wrap each slice of prosciutto around a scallop. Secure with a toothpick, drizzle with oil and pan fry for 4-5 minutes.
Lemon Beurre Blanc: Sweat shallot, add white wine and reduce. Add heavy cream and reduce again. Take off heat and whisk slowly. Add lemon zest, lemon juice and tomato. Season.
To Serve: Coat asparagus tips in oil, season and griddle for 5-7 minutes until tender. Plate once ready.