Scallops sautéed in olive oil, an aromatic herb blend, garlic, lemon juice, and malvasia. Topped with D’Artagnan Beluga Fish Caviar and Black Truffle served with a delicate Papardelle pasta.
Scallops sautéed in olive oil, an aromatic herb blend, garlic, lemon juice, and malvasia. Topped with D’Artagnan Beluga Fish Caviar and Black Truffle served with a delicate Papardelle pasta.