Scallop noodles salad and Parmigiano Reggiano mousse | Matias Perdomo | Chef Recipes | Reporter Gour

Ingredients

• 200 g scallops
• 5 g of anchovy drippings
• 500 ml seed oil for cooking
• 75 ml of Cream
• 175 ml of Milk
• 65 g of Parmigiano Reggiano cheese
• 7 g of Albumin
• 50 g of roasted pistachios
• 50 ml Water
• 0.5 g of Salt
• 0.5 g of Agar agar
• 50 g of Onion
• 25 g of Red Bell Pepper
• 50 g of Scallop Coral
• 20 ml of Red Wine
• Q.B. of Salt
• 300 ml of Water
• 25 g of Squid ink
• 20 ml of Extra-virgin olive oil
• 0.8 g of Agar agar
• 50 ml orange juice
• 15 ml of Lemon Juice
• 35 ml Water
• 5 g of Sugar
• 0.7 g of Agar agar
• 0.5 g fish glue