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Ingredients
US|METRIC
4 SERVINGS
- 6 whole scallops
- 1 Tbsp. butter (pastured, French or Italian)
- 3 tsp. caviar (wild, I used lumpfish)
- 1 wedge lemon juice
- 1 tsp. lemon zest
- 1/2 cup coconut cream (organic)
- 1 Tbsp. goat cheese
- 6 whole radicchio leaves
- 3 parsnips (large)
- cracked black pepper
- sea salt
- 2 Tbsp. olive oil
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