How to Cook Pappa Pomodoro and Seared Scallops
Looking for a new way how to cook Pappa Pomodoro and seared Scallops? Try this!
It’s a simple yet flavorful recipe that requires just four ingredients and about 45 minutes. With pappa, which is Italian for “bread” (as in the food), you combine chopped tomatoes, garlic, olive oil, salt, and pepper. Then you top seared scallops with this mixture as a sauce. The result is an amazing combination of flavors, textures, and aromas that will have your taste buds singing!
It’s easy to make and takes minimal effort — perfect for an easy weeknight dinner or date night at home. Keep reading to learn how you can try this delicious dish at home tonight!
Ingredients for Pappa Pomodoro and Seared Scallops
Pomodoro is a variety of tomato that is cultivated in Italy. It’s widely considered one of the healthiest varieties of tomatoes due to its high levels of antioxidants. Extra Virgin Olive oil is pressed from the olives of a tree known as the “oil tree.” It’s widely used in culinary settings due to its rich flavors, health benefits, and high smoke point. Finally, you’ll need basil leaves from the same plant that provides us with the delightful herb that goes great in pesto.
How to Cook Pappa Tomato and Seared Scallops
- 1 Pot
- 1 No stick pan
- 1 Kitchen ring
- 1 Kitchen whisk
- 12 Fresh scallops
- 300 g Peeled tomatoes
- 200 g Peeled cherry tomatoes
- 1 bunch Basil
- 1 head of Garlic
- 4 tbsp Extra vergin olive oil
- 500 g Sourdough bread
- Clean the tomatoes from the internal seeds and cut them into cubes.
- In the pot, add the oil and garlic over low heat. About 1 minute.
- Add the tomatoes to the pan and cook for 30 minutes.
- Cut the bread into cubes and add it to the tomatoes. With the whisk try to mix it until you get a sauce.
- Add more than half of the basil to the sauce after cleaning it.
- Let the sauce cool.
A general guide for the preparation of Pappa al Pomodoro.
Step 1: Then cook the tomatoes.
Next, chop up your tomatoes, add a bit of salt, pepper, and garlic and let them cook down on medium heat with a splash of water if needed. This will soften the tomatoes and make them easier to blend into a sauce. When the tomatoes are soft add the bread, and blend with an immersion blender (or regular blender if you don’t have an immersion blender) if you prefer instead of doing it by hand with a kitchen whisk. Cook for a few minutes and then add your chopped basil leaves.
Step 2: Start by searing the scallops.
Start by adding your sliced scallops to a hot pan with a bit of oil. You want the pan to be very hot so that the scallops get a nice sear on the outside but don’t become overcooked on the inside. Scallops are a funny thing: they can go from perfectly rare (which is the texture most people prefer) to completely overdone in just a few seconds. You don’t want to overdo them because they’ll become rubbery. The scallops should be almost completely firm when they go into the pan. As they cook, they’ll become more firm and will likely shrink in size.
Step 3: Combine and finish with the scallops.
In the ring add the Pappa al Pomodoro (tomato sauce and bread with basil) forming a bed with 3 scallops per person. Finish with a basil flower that will add flavor to the dish and capture your attention with a formidable fragrance.
Pappa Pomodoro is a simple yet flavorful recipe that requires just four ingredients. It’s easy to make and takes minimal effort. If you like scallops, this recipe is a must-try. It’s a simple way to enjoy scallops in a new and flavorful way.
I hope you enjoyed this recipe. And as always Buon Appetito!
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