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.