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Scallop ring with potatoes and truffles (appetizer recipes)
Ingredients for 4 persons:
Six large raw scallops (40 slices with coral);
2 Autumn truffles each 20 g (40 slices);
5 small potatoes with skin (40 slices);
4 drops of vinegar;
1 tablespoon of cooking oil;
1 tablespoon of extravirgin olive oil;
1 teaspoon of lime juice;
1 teaspoon of Modena's Traditional Balsamic Vinegar
Salad:
12 leaves parsley;
12 leaves wild celery;
10 leaves tarragon;
4 leaves mint;
12 leaves young spinach;
16 leaves pursiane;
16 leaves rocket salad;
12 leaves chervil;
Dress with:
lime juiceolive oil, pepper, salt and a couple of drops of balsamic vinegar
Preparation:
Cut the potatoes into 2 mm thick slices and fry in the olive oil till crisp. Cut the scallops into 2 mm thick slices and the truffles into 1 mm slices.
Grease a low ovenproof serving dish and ring the outside with potatoes, scallops and truffles.
Pepper and salt discreetly. Place in a moderate oven. Fill the centre with the salad.
Prepare a vinaigrette dressing with the Traditional Balsamic Vinegar and pour over the ring.
JERMANN
Vintage Tunina 2006
Vintage Tunina (Wine Friuli-Venezia Giulia) |
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| € 41,25 |
White wine wonderfully crisp and complex, a great marriage of international and regional grapes.
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