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CAULIFLOWER AND SCALLOP LASAGNE WITH SCALLOP CORAL SAUCE AND ROE OIL

Recipe from the Venta Moncalvillo restaurant, Daroca de Rioja (La Rioja)

Ingredients for 4 people:

  • 12 sheets of cooked lasagne of 8 x 4 cm
  • 400 g cooked Calahorra cauliflower.
  • 8 scallops with their coral
  • Scallop corals
  • 1/2 onion
  • 200 cl milk
  • 5 g cornflour
  • La Rioja olive oil
  • Black pepper
  • Salt
  • 50 g salmon roe

Preparation:

In a frying pan with a little olive oil, lightly brown the cauliflower and butterflied scallops. Add a little sauce and arrange with the lasagne sheets.

To make the sauce, finely chop the onion and brown together with the scallop corals. Add the milk, season to taste, and cook for 5 minutes. Purée with a food processor or hand blender, pass through a fine-meshed sieve and thicken the sauce with cornflour.

For the roe oil, mix the olive oil and salmon roe in a glass.

Presentation:

Once the lasagne has been filled and is still warm, place on a dish and pour over a little sauce. Drizzle with a little roe oil and sprinkle with finely-chopped chives.

Crema de coliflor y patata con flor de huevo y caviar
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Polígono Varillas C/A s/n, 26550, Rincón de Soto (La Rioja) T.: +34 941 141704, F.: +34 941 141952 | coliflor@coliflordecalahorra.com