Scallops and pears in Grana Padano pastry
- Gluten Free
- Energy Kcal 241
- Carbohydrates g 13.9
- of which sugars g 13.9
- Protein g 11.3
- Fats g 15.5
- of which saturated fat g 7.04
- Fiber g 4
- Cholesterol mg 52
- Sodium mg 666
- Difficulty: Average
- Prep time: 10 min
- Cook time: 20 min
- Serving: 2
PRESENTATION
Scallops and pears in Grana Padano pastry is that kind of seafood appetizer that just pops at the table. Really, it makes a statement. In Northern Italy, they love playing with contrasts, and honestly, this dish does it in a way that’s both elegant and fun. So here’s the deal: you get the tender texture of fresh scallops—especially with the orange "coral" attached—which adds a pop of color and a bit of briny flavor. And the pears? They’re sweet and sliced just thick enough to hold their own next to the shellfish. Pretty simple.
All of this gets wrapped up in flaky pastry, usually a puff style, with plenty of Grana Padano cheese grated inside. That cheese? It’s a classic from Lombardy and Emilia-Romagna, known for its rich taste that’s a bit salty, but never sharp. Really nice. The whole thing bakes until the pastry is golden and crisp.
What really, really stands out is the way this scallop and pear recipe uses a red currant sauce for that tangy kick. It’s not just about sweetness or cheese—there’s a real back-and-forth between flavors. The sauce? Drizzle it over or serve it on the side, and taste a little with each bite. And for special dinners, when you want a gourmet appetizer that people remember, this dish feels refined and creative. For sure.
In places like Milan or Lake Garda, you’ll find different takes on this kind of baked scallops and fruit pairing, but using Grana Padano pastry definitely brings out the Italian side. What you get is a shellfish dish all about balance: moist scallops, crispy puff pastry, and that hit of sweet fruit and cheese. Seriously good. It’s the sort of food you want to slow down for and really enjoy, especially as an elegant starter with good company. So... Whether it’s a holiday gathering or an intimate dinner party, this dish will leave a lasting impression, inviting everyone to savor each delicious bite.
INGREDIENTS
- Ingredients for the Scallops and Currant Sauce
- Scallops 6
- Currants 1.75 oz (50 g)
- Water 1.3 tbsp (20 g)
- Clarified butter to taste
- Extra virgin olive oil to taste
- Fine salt to taste
- for the Pears in Pastry
- Bartlett pears 1
- Grana Padano PDO cheese 3.2 oz (90 g) - Aged over 20 months
- Black pepper to taste
- for Garnishing
- White grapes to taste
- Currants to taste
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
How to prepare Scallops and pears in Grana Padano pastry
To make the scallops and pears in Grana Padano pastry, first prepare the pears: wash and cut the pear in half, then divide one of the halves into 6 wedges and remove the core with a small knife 1. Grate the Grana Padano PDO with a coarse grater and heat a non-stick pan. When it is very hot, pour a tablespoon of grated Grana Padano PDO in the center 2 and shape it into a circle, then add a pinch of pepper 3.
When the wafer forms a light crust on the bottom, place a pear wedge in the center 4 and wrap it with the edges of the wafer, lifting them gently with the help of a spatula (5-6): it will take a couple of minutes in total, keeping the flame medium-low. Repeat the operation to make a total of 6 pears in pastry.
Now separate the roe from the scallop muscle 7 and set the latter aside. Heat another small pan and add both the roe and the currants 8, pour the water 9, and add salt
and sauté everything over medium heat for a couple of minutes as the liquid should not reduce too much 10. Transfer the mixture to a tall and narrow glass and blend with an immersion blender 11, helping if necessary with a tablespoon of olive oil: you should obtain a consistency similar to mayonnaise 12.
In another small pan, heat a thread of oil with clarified butter 13 and sauté the scallop muscles over high heat for 1 minute on each side, until golden 14. Transfer them to a cutting board and cut 2 scallops in half horizontally 15.
At this point, divide the grape berries in half 16 and remove the seeds, then you can proceed to plate the dish: start with a few strokes of currant sauce, then place 2 pears in pastry per person 17 and garnish with a couple of grape berries 18.
Finally, add 3 scallops per plate 19, drizzle with a little oil 20 and a pinch of salt and pepper, and decorate with some fresh currants: your scallops and pears in Grana Padano pastry are ready to be served 21!