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Raw scallops, asparagus, parmesan and black truffle.

Raw scallops, asparagus, parmesan and black truffle.

Recipe by Chef Luca Di Lorenzo – SURI California – Milan

Ingredients for 4 people

  • 16 Nieddittas scallops
  • 1 bunch of green asparagus
  • Salt, pepper, extra virgin olive oil
  • 150 g Norcia black truffles

For the parmesan sauce:

  • 150 g grated Parmesan
  • 300 g cream


Remove the scallops from their shells, clean them, slice them into a thin carpaccio and put them back into the shell. Peel the green asparagus and blanch them in salted water until cooked. Then blend them with a small amount of their cooking water, extra virgin olive oil, salt and pepper. Heat 300 g of cream and mix with 150 g of grated Parmesan cheese. Glaze the scallop with the asparagus cream and a few drops of the parmesan cheese sauce. Lastly, cover with a generous sprinkling of black truffle.

Here are ready the raw scallops with green asparagus, parmesan and black truffle.




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