HOKKAIDO SCALLOPS WITH ALMOND AND ALBA WHITE TRUFFLE

Hokkaido scallops:

Clean the scallops and set aside. Make tiny cuts over the surface, place on the griddle for 40 seconds on one side, turn over and cook the other side for 20 seconds. 

Focaccia bread:

Use 2-day old focaccia bread and slice thinly, 5 cm in diameter and 2mm thick. Place on a silicone-lined tray and cook in the oven at 160°C for 7-8 minutes. 

Almond cream:

- 200 g milk 

- 80 g toasted almonds

Toast the almonds in the oven, then boil the milk and add the toasted almonds. Mix and pass through a strainer. 

• 110% olive oil

• Salt

• White pepper

Measure the weight of the milk and cream, then add the olive oil and mix with salt and white pepper. 

Almond cappuccino:

• 300 g milk

• 30 g toasted almonds

• 20 g parmesan cheese

• 3 g soy lecithin

Boil the milk and add the toasted almonds and the parmesan cheese. Mix and pass through a strainer, then add the lecithin and mix again. 

Also:

• Parsley and garlic oil

• Toasted sliced almonds

• Maldon salt

• Sliced white truffle

Garnish with the above ingredients. 

Enjoy your cooking with your loved one

Sumber majalah: Exquisite taste, Nov-Jan 2016