Ravioli of scallops
André Chiang, of restaurant ANDRÉ, Singapore brings you his delicious Michelin star recipe for ravioli of scallops with Japanese chives served with purple cauliflower consommé...
Ingredients
- 12 scallops (3 per serving)
- Japanese chives
- Seaweed paste
- Kinome leaves
- Dill flowers
- 8 white wine shallot shells
- Olive oil
- Fleur de sel
- Sichuan pepper
- Shiso hanna
- 2kg white cauliflower
- 1kg purple cauliflower
- Xantana
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