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Angelini Osteria
Scallops with crema di Parmigiano Reggiano, mushrooms and aged Balsamic Vinegar of Modena PGI
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2 scallops
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Parmigiano Reggiano
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Aged Balsamic Vinegar of Modena PGI
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Mixed Mushrooms
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Vegetable broth
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Oil
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Garlic
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Thyme
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Chives
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PROCEDURE:
For the cream:
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Brown shallots cut into strips with a crust of Parmigiano Reggiano and only.
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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.
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Saute mixed mushrooms with oil, poached garlic and thyme.
Plating:
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Saute 2 scallops in oil, butter, thyme and garlic on both sides.
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Lay cream on plate, add scallops, mushrooms and finish with aged Balsamic Vinegar of Modena PGI and chives.

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