Introduction
Scallop Candies with Borage, Snow Peas, and Peas is a first course that celebrates spring and everything that can be harvested during the season, from pods to wild herbs.
To prepare this dish, you will need to make fresh pasta, which will be shaped into “candies” after being filled with scallops (both the meat and roe) and caramelized shallots. The stuffed pasta is then served on a borage cream (made by blanching the leaves and blending them with oil and salt), and topped with blanched snow peas and peas.
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