Christophe Pelé’s Scallop with White Mushroom, Colonnata Lard and Buffalo Milk
French technique is combined with innovative flavors to create this superb dish by Executive Chef of 2 Michelin-starred Le Clarence in Paris.
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Ingredients
- 4 scallops
- 2 white mushrooms
- Colonnata lard (sufficient quantity)
- Buffalo milk : ½ mozzarella and 30 gr of liquid cream
- 4 sprigs of wild fennel
- 4 capers
- matcha tea
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