SCALLOPS CARPACCIO WITH TRUFFLE, PORCINI AND FRIED LEEKS
Maurizio Ferrari
Menù Ingredients
60 g. Scallops
q.s. Rock Salt
q.s. Fried Leeks
q.s. Micro Greens
Julienne the leek and fry it in hot oil. Drain the Porcini mushrooms and brown them in a pan with a drizzle of oil, salt, allow to cool. Cut the scallops thinly and arrange them on the plate, season with salt and evoo. Arrange on top of the scallop carpaccio a few teaspoons of Cream with Truffle, Porcini mushrooms, truffle slcies, fried leek, a few leaves of micro greens and add a drizzle of extra virgin olive oil
