Angelini Osteria Dining Room Credit Ryan Tanaka.jpg

Angelini Osteria

7313 Beverly Blvd, Los Angeles, CA 90036

info@angeliniosteria.com

www.angelinirestaurantgroup.com

Scallops with crema di Parmigiano Reggiano, mushrooms and aged Balsamic Vinegar of Modena PGI

  • 2 scallops

  • Parmigiano Reggiano

  • Aged Balsamic Vinegar of Modena PGI

  • Mixed Mushrooms

  • Vegetable broth

  • Oil

  • Garlic

  • Thyme

  • Chives

PROCEDURE:

 

For the cream:

  • Brown shallots cut into strips with a crust of Parmigiano Reggiano and only.

  • Add 2 cups vegetable broth; reduce until half is done. Blend the broth without the parmigiano rind and add a handful of grated parmigiano until smooth.

  • Saute mixed mushrooms with oil, poached garlic and thyme.

 

Plating:

  • Saute 2 scallops in oil, butter, thyme and garlic on both sides.

  • Lay cream on plate, add scallops, mushrooms and finish with aged Balsamic Vinegar of Modena PGI and chives.

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