Pan-seared scallops, parsnip mousseline and red meat radish - Rougié
A golden Scallop, a creamy parsnip mousseline, and the freshness of the red meat radish: a plate balanced in textures and flavors, perfect to enhance your menu.
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Ingredients
- Scallops 12 pieces
- Parsnips 400g
- Heavy cream 100g
- Olive oil 2DL
- Radish 2 pieces
- Cucumber 200g
- Decorative flowers QS
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