Saffron scallops with peppers cream and calamansi lemon sherbet - The recipe

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Preparation:

1. Marinate scallops with saffron and white wine;
2. Prepare the red pepper sauce;
3. Glaze queen scallops in olive oil;
4. Peel 2 red tomatoes and cut in small pieces;
5. Brown scallops in a pan with olive oil;
6. 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