Scallop with Turnip Tops: Unveiling the Secrets of the Dish Winning Over Milan at Park Hyatt | Chef Recipes | Reporter Gourmet S.r.l.
A dish that has won over Park Hyatt's clientele with its unexpected yet delightful combination. Enhanced by meticulous technique, Guido Paternollo's scallop dish.
Ingredients
- 1 scallop per head
- 500 g of turnip tops
- 2 anchovies
- 3 cloves of garlic
- ½ chilli pepper
- Water to taste
- Salt to taste
- Extra virgin olive oil to taste
- 150 g of extra virgin olive oil
- 3 anchovies
- 2 cloves of garlic thinly sliced
- anchovy sauce to taste
- white wine to taste
- 2 small white turnips
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