Wine Dharma

DharMag November 2016 How food becomes art: scallops with texture and scents of autumn by chef Aurora Mazzucchelli

Grated scallops, dish like painting autumn in your dish by Aurora Mazzucchelli Tired of the same old scallops au gratin? Are you looking for the ultimate Thanksgiving gourmet appetizer?

Here’s the answer: scallops with texture and scents of autumn.

Once you have tasted these delicious autumn flavored scallops you won’t come back!

You can try to make this dish at home, the recipe is not immediate but you can make it through, but we suggest you to visit the Marconi restaurant, near Bologna, where Aurora Mazzucchelli paints dish like Van Gogh.

The name of this dish is an ode to autumn and is so good that can blown your palate with a rainbow of flavors. Aurora Mazzucchelli, keep that name in mind, she is young, but also the next rising star chef in Italy.

Scallops with texture and scents of autumn

4 servings

  • 12 washed scallops
  • 5 grams of butter
  • 1 green and purple cabbage
  • 1 black cabbage
  • 4 artichokes
  • 500 grams of parsley
  • 1 orange
  • 1 persimmon
  • 250 grams of semolina flour
  • 125 grams of water
  • extra virgin olive oil
  • 1 clove of garlic
  • 100 grams of almonds
  • egg white

How to make scallops with texture and scents of autumn by chef Aurora Mazzucchelli

Cook cabbage, kale, parsley, artichokes for a few minutes in boiling (salted) water, drain and stop the cooking with some ice.

Thinly slice artichokes, remove the leaves from cabbage and kale cutting away the stem, do the same with parsley and put everything in a baking sheet at 70° C for a few hours in the oven.

Mix together semolina flour, water, salt and extra virgin olive oil to make a dough, don’t make a perfect dough, 2-3 minutes are enough. With the aid of a sieve scrubbing the semolina dough and make granules of pasta.

Cut garlic, fry it slightly and mix it with a bit of egg white, salt and almonds and bake a few minutes at 150° C.

Peel a persimmon and remove the pulp, blend it with the juice of 1 orange to obtain a sauce.

Reduce all dried vegetables in coarse powder, cook “pasta” in salted water and then pan fry with 2 spoons of oil, finally roast in a super hot pan scallops with butter (and salt) to sear them perfectly.

Serve the scallops with the chopped vegetables, browned pasta and separately the orange and persimmon sauce.

What wine matches well with these delightful autumn scallops?

In this autumn painting we can find saltiness and sweetness that keep alternating gently, with the subtle flavor of artichokes in the background. The ideal wine for this tasty dish is a structured spumante metodo classico to create a a nice balance. Paladino, a great Trentodoc, reminiscent of the Dolomites, is the perfect wine

Recipe courtesy of Aurora Mazzucchelli, Marconi restaurant.

Photo credits