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Scallops with Speck Alto Adige PGIServes 4:12 scallops removed from their shells, 1 onion, 1 sprig thyme, 1 bay leaf, 2-3 sprigs parsley, dl / cup white wine, 2 beaten eggs, 2-3 tbsp milk, 6 slices Speck Alto Adige PGI, breadcrumbs, butter, extra virgin olive oil, lemon slices, salt and pepper. Place cleaned scallops in a saucepan, add chopped onion, thyme, bay leaf, parsley, wine, salt and pepper. Add just enough water to cover. Gradually bring to boil and simmer 5 minutes. To avoid scallops becoming tough, do not overcook. Drain scallops and dry on paper towels. Coat scallops in the egg, diluted with milk, then in breadcrumbs. Leave to stand in fridge for at least an hour. Gently fry the Speck in a pan with oil and butter, drain and keep warm. Fry scallops in the same oil. Serve with the Speck and slices of lemon.
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