Ingredients for 4 portions

“Carbonara” sauce:
25 g guanciale cured pork cheek
20 g butter
1 clove garlic
80 g scallop coral
0.3 g saffron
30 g white wine
12 g basmati rice
200 g fish stock
6 g pecorino Romano cheese
0.1 g ground pepper
5 g yuzu

Sauté the garlic clove, the guanciale and the coral in butter; add the white wine. When evaporated, add the rice, saffron and fish stock. Cover and simmer for 20 minutes. Remove the guanciale and the garlic clove. Blend the remaining pan contents while adding the pepper, pecorino cheese, and yuzu a little at a time.

Sea urchin emulsion:
60 g sea urchin meat
5 g yuzu
3 g salt
45 g fish stock
150 g sunflower oil

Mix the first four ingredients and blend while adding the oil, until emulsified.

Serve at 45 °C.

Black garlic cream:
40 g black garlic
30 g water
10 g EVO oil
3 g lemon juice

Blend all the ingredients together.

 

Emulsified bitter greens:
200 g wild greens
1 liter water
15 g salt
10 g lemon juice
Maldon sea salt
EVO oil

Trim and thoroughly rinse the greens. Blanch in boiling salted and acidulated water for a minute and a half. Cool immediately in an ice bath. Serve warm, with a drizzle of EVO oil and a pinch of Maldon sea salt.

For the scallops:
12 scallops, separated from the coral
20 g delicate EVO oil
Maldon sea salt

Clean the scallops. Sear in an oiled pan until golden on the outside; add salt.

To plate the dish, place “Carbonara” sauce in the well and arrange three seared scallops at the center. Arrange the warm greens alongside. Top with the garlic cream and, lastly, the sea urchin emulsion.