BACON SCALLOPS WITH RUCOLA AND NUTS

Ingredients:

8 scallops
4 slices of bacon
1 glass of Cognac
1 knob of buttersalt and pepper to taste
Rocket and hazelnuts to decorate




Preparation:

Clean the shellfish and remove them from their shells. Cook them in a pan with a knob of butter for a few minutes and soak in cognac. Season with salt and pepper. Whilst they cook, cut the bacon into pieces and brown it in another pan until crispy and tasty.
Then place the scallops back in their shell to serve, adding the bacon to enrich them. Decorate with rocket and hazelnuts.
We recommend uncorking a Rotari Flavio for the occasion.