Ingredients
For the tomato mousse
- 2 onions
- 10 g Bresc Garlic chopped
- 50 g Bresc Strattu di pomodoro
- 2 400-g tins peeled tomatoes
- 2 dl whipping cream
- sprig tarragon
- olive oil
- salt and pepper
For the salad
- 10 scallops
- 1 lemon
- 5 g chives, very finely cut chives
- 1 dl olive oil
- 8 slices coppa di Parma
- 1 fennel bulb
- 1 orange
- 10 g Bresc Strattu di pomodoro
- 20 g white balsamic vinegar
- 100 g Bresc Tomato Bruschetta
- rocket