
Preparation:
- Marinate scallops with saffron and white wine
- Prepare the red pepper sauce
- Glaze queen scallops in olive oil
- Peel 2 red tomatoes and cut in small pieces
- Brown scallops in a pan with olive oil
- Dress as in the picture
A recipe by Frank Oerthle, chef at the Galleria Arté al Lago Restaurant at the Grand Hotel Villa Castagnola
Foto © Copyright Grand Hotel Villa Castagnola
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