• Foto Joan Bosch

Salad of Scallops, Crispy Sausage from Perol, Cabbage, Hazelnut Mascarpone and Arugula

Created By Joan Bosch

Salad of scallops

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  • Arugula
  • Mascarpone
  • Hazelnuts
  • Crispy sausage from Perol
  • Cabbage
  • Scallops

Nuts and dried fruits used



1) Marinade 1/2 pint of water, 100 g of salt, 100 g of sugar and 100 g of vinegar.

2) Boil the marinade and then pour it over ¼ of chopped cabbage. Keep it for two weeks in the refrigerator.

3) As for the stewed cabbage, fry gently ½ kg of onions, with ½ kg of apples, butter and 70 g of sugar with the cabbage marinated.

4) Serve with mascarpone, arugula and toasted hazelnuts.

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