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Wood-fired Sea scallops marinated in Balsamic Vinegar of Modena PGI, Parsley, Garlic, Apulian EVOO
For 1 portion:
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4 pcs sea scallops
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15 ml balsamic vinegar of Modena PGI
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1 minced Garlic
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12 leaves of Parsley
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10 gr Apulia EVOO
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Salt
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Pepper
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Chili flakes
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Rainbow Radish
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Lemon
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PROCEDURE:
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Marinate the sea scallops in the Balsamic vinegar sauce prepared with minced garlic, parsley, EVOO, pepper and chili.
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Place in a baking pan and bake for 5 mins in a wood fired oven or 15 in a electric oven, 420F.
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After baking, place on a plate radish and lay down the baked sea scallops on the lemon.
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Finish with Aged Balsamic Vinegar of Modena PGI.

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