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La Puglia

1621 Wilshire Blvd., Santa Monica, CA, 90403

valentina@lapuglia.us

www.lapuglia.us

Wood-fired Sea scallops marinated in Balsamic Vinegar of Modena PGI, Parsley, Garlic, Apulian EVOO

For 1 portion: 

  • 4 pcs sea scallops 

  • 15 ml balsamic vinegar of Modena PGI

  • 1 minced Garlic

  • 12 leaves of Parsley

  • 10 gr Apulia EVOO

  • Salt 

  • Pepper

  • Chili flakes

  • Rainbow Radish

  • Lemon 

PROCEDURE:

 

  • Marinate the sea scallops in the Balsamic vinegar sauce prepared with minced garlic, parsley, EVOO, pepper and chili. 

  • Place in a baking pan and bake for 5 mins in a wood fired oven or 15 in a electric oven, 420F. 

  • After baking, place on a plate radish and lay down the baked sea scallops on the  lemon.

  • Finish with Aged Balsamic Vinegar of Modena PGI.

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