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Seared and grilled scallops on creamed pumpkin and guanciale grits

Seared scallops


  1. Clean the pumpkin and cube it into 2/3 cm cubes, put it in a pan with garlic oil salt pepper a branch of rosemary and sage
  2. Bake at 180 for 10-12 m
  3. Blend the pumpkin cubes.
  4. Strain the cream and correct the density to taste
  5. Salt and pepper to taste.
  6. Clean the scallops, brush them with oil and honey place them on the grill or griddle for a few seconds on each side
  7. For the guanciale, slice it and cook it on both sides until crispy cool it and beat it with a knife
  8. Assemble the scallops with the guanciale and add a drizzle of oil and serve

Recipe by Chef Sebastiano Bollani of Hostaria Bacanera – Venice

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Specifications 304 vs 430 stainless steel.

The choice of steel on which we cook meat, vegetables, fish and foods in general is of paramount importance for the health of our bodies, which is why we at Planet Grill use stainless steel for our grills and cooking plates.

In barbecues (both gas and wood-fired) high temperatures are reached: this means that the chemical components from which the grill is made can release substances and metals that are absorbed by food, and thus digested, thestainless steel does not have these problems because to melt it must have a minimum temperature of 1450° so temperatures that are difficult if not impossible to achieve with a barbecue.

Cooking steels must be quality steels: be usable for cooking food, stable at high temperatures, and resistant to corrosion over time.

Planet Grill mainly uses 2 types of steel for barbecues and cooking grills: 304 stainless steel and 430 stainless steel.

Both304 steel and430 steel are among the steels that can be in contact with food, according to the Ministry of Health Decree of March 21, 1973.