Recipe for 4 people

For the scallop

• 3/4 scallops
• 4/5 slices Prosciutto di Carpegna PDO
• 100 g salt for marinating (65 g salt / 35 g sugar)
• Peppercorns

Cover the mollusk with the marinating salt and pepper. Let rest for 5/8 minutes. Wash thoroughly and cut very thin.

For the consommé

• 5 lt water
• 50 g tomato paste
• 1 roasted celeriac in the oven
• 1 carrot
• 1 onion
• To taste salt and pepper

For clarification

• 1 lt pasteurized egg white
• 1 raw celeriac in brunoise

Proceed as for a traditional broth and clarify with egg white and celeriac in brunoise.

Finish

Arrange the thinly sliced scallop in the center of the plate, lay the thinly sliced and butter-sautéed celeriac on top, add the toasted sesame and Prosciutto di Carpegna PDO. Serve with hot consommé on the side.