How food becomes art: scallops with texture and scents of autumn by chef Aurora Mazzucchelli – Wine
Discover how scallops become culinary masterpieces with autumn textures and flavors by Chef Aurora Mazzucchelli. Perfect for Thanksgiving, these artisanal scallops won't disappoint! Visit Marconi...
Ingredients
- 12 washed scallops
- 5 grams of butter
- 1 green and purple cabbage
- 1 black cabbage
- 4 artichokes
- 500 grams of parsley
- 1 orange
- 1 persimmon
- 250 grams of semolina flour
- 125 grams of water
- extra virgin olive oil
- 1 clove of garlic
- 100 grams of almonds
- egg white
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