The Genoese scallops they are a really tasty second course. With an intense flavour, and creamy dressing, it’s hard not to be a slipper. They are easy to prepare, you absolutely have to try them at least once, and I assure you it won’t be the only time. It is prepared with very few ingredients, you can also use it as a dinner-saving recipe, both for the family and for an unexpected dinner with friends.

Genoese scallops

Ingredients

• 4 slices of beef
• 300 g of onions
• Flour
• salt
• pepper
• White wine
• extra virgin olive oil
• 1/2 glass of vegetable broth
• grated pecorino romano

Method

To prepare the Genoese scallopsput the flour on a plate, add a pinch of salt and pepper, mix well, and flour the slices of meat.

In a large pan, put a couple of generous turns of extra virgin olive oil, cook the floured slices of meat, one minute on each side.

Set the slices of meat aside,

sliced ​​into thin slices the onions.

Place them in the same pan where you cooked the slices of meat, adding more oil if necessary. As soon as they start to sizzle, blend with white wine, and continue cooking with the pan partially covered. As soon as the onions have softened, add the brothseason with salt and add the slices of meat.

Cook them on a medium flame, three minutes per side, then increase the heat, so as to dry the seasoning. Serve the scallops, together with the creamy sauce,

completed with the pecorino romano.

Read also: Cannavacciuolo meatballs, the secret to making them soft and juicy: What do I put in place of the crumbs and what do I add to the meat