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- 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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