Medaglioni scallops Saint-Jacques

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Medaglioni of scallops, braised kale, lardo and sticks of winter truffle

Enrich the dish by revisiting the pure form of the filling. Beautifully crispy fried scallops combined with melted bacon or lardo is always a party. To complete the feast, finish with winter truffle and braised kale.


Scallops are a true delicacy and add that extra touch to your menu. Their fine texture goes perfectly with fresh pasta!

© Alton-Kelderman NV.
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