Seared Scallop Recipe with Fig Leaf Oil

A scallop recipe that is a journey in taste from the North to the South of Italy to discover refined Christmas recipes: Churchill 1795, a British company specializing in the production of tableware for the catering industry, is celebrating the upcoming holidays with the “Natale al piatto” project, which involves five Italian restaurants, La Filetteria Italiana, Osteria dell’Orologio, Pescheria, Villa Costanza and Merula, called upon to offer, throughout the month of December, an unreleased Christmas dish inspired by the British tableware company’s novelties and bestsellers.

After Lombardy and Lazio and dishes signed by La Filetteria Italiana and Osteria dell’Orologio, the journey continues in Campania, in the city of Salerno, where chef Luigi Iapigio of Pescheria restaurant prepared this seared scallop recipe with fig leaf oil, salted almond crumble and anchovy mayonnaise served on the Homespun Accents Jasper Grey Walled Plate, which balances the use of color and texture in a simple and refined white space.

Ingredients for 4 people

For the scallop recipe

Cleaned scallops: 12

For the fig leaf oil

Fresh fig leaves: 30 g
Evo oil: 62,5 ml

For the Crumble

Flour 00: 50 g
Almond flour: 50 g
Peeled almonds: 40 g
Butter at room temperature: 70 g
Salt: to taste
Pepper: to taste

For the Anchovy Mayonnaise

Mayonnaise: 100 g
Anchovies: 20 g


For the Fig Leaf Oil

Trim the fig leaves from the stem and place along with the oil in a thermomix at 85° in high blender mode for 10 minutes. Place a small bowl over a bowl full of ice and strain the resulting oil through an etamine; store, in an airtight container, in the freezer until used.

For the Crumble

Combine all ingredients and bake in a 160° oven for 13 to 15 minutes.

For the Anchovy Mayonnaise

Combine the anchovies with the mayonnaise and blend with an immersion blender.

To assemble the dish

To assemble the scallop recipe, blanch the scallop on both sides in a nonstick pan, then place fig oil on the plate, lay the scallops and crumble on top, and add dots of mayonnaise.


Seared Scallop Recipe with Fig Leaf Oil

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