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Scallops with broccoletti

Difficulty: Medium Doses: for 4 people

16 scallops,

100 g of broccoli,

100 g yellow corn flour,

1 tablespoon of salt,

3 tablespoons extra virgin olive oil,

½ liter of peanut oil for frying.


The unmistakable taste of scallops is also due to their peculiar way of moving on the bottom of the sea, with a rhythmic opening and closing movement of the valves: the continuous movement of water develops particularly the muscle that joins the valves. The family of scallops also includes baskets and sea combs.

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