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

  1. Lightly sear the scallops
  2. Slice the white mushrooms
  3. Cut 4 slices of Colonnata lard
  4. For the buffalo milk, blend ½ mozzarella (without the skin) and 30 gr of liquid cream
  5. On each plate, put a scallop, the white mushroom and Colonnata lard slices then add the buffalo milk.
  6. 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.

Christophe Pelé Chef Feature.