For ➍12 scallops
200 g green beans
10 cl fresh orange juice
50 g leek
1 bay leaf
3 tbs extra virgin olive oil
salt & pepper
Tear the leek into broad threads. Fry them quickly in some oil.
Trim the beans, wash and boil for 15 m in salted water, drain and cool them in iced water.
Clean the scallops*, roast with a little olive oil in a skillet over high heat very quickly, salt and pepper.
Pour the orange juice and the bay leaf in a pan. Reduce to about half on medium heat.
Remove from heat, whip the oil in. Adjust with salt and pepper.
Sauté the green beans in a pan with a little oil.
Put in a deep dish with the roasted scallops and top with the orange sauce.
Serve immediately, with threads of fried leek.
Serve the cappesante arrostite con faglioni e salsa all'arancia with a glass of dry Italian wine.
Read tip on cooking scallops.
