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

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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.