Serves 4.
Ingredients
- 4 scallops
- 2 white mushrooms
- Colonnata lard (sufficient quantity)
- Buffalo milk : ½ mozzarella and 30 gr of liquid cream
- 4 sprigs of wild fennel
- 4 capers
- matcha tea
Method
- Lightly sear the scallops
- Slice the white mushrooms
- Cut 4 slices of Colonnata lard
- For the buffalo milk, blend ½ mozzarella (without the skin) and 30 gr of liquid cream
- On each plate, put a scallop, the white mushroom and Colonnata lard slices then add the buffalo milk.
- To finish, place a caper, a sprig of wild fennel and sprinkle with matcha tea.
Recipe Courtesy of Christophe Pelé of 2 Michelin-starred Le Clarence.