Summary

Ingredients

• 2 red pepper (s)
• 2 cloves garlic
• 200 ml cream
• 100 ml milk
• 2 sheets gelatin
• 1 pinch (s) chili powder
• salt
• Black pepper from the mill
• 10 scallop (s)
• Olive oil, for frying
• Pine nuts, roasted
• Balsamic Reduction

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Instructions

1. Wash the peppers and peel them with a peeler. Remove the inner skin and seeds, dice. Stew the peeled and thinly sliced garlic cloves in a little olive oil. Add milk, cream and spices and simmer until everything is soft.
2. In the meantime, soak the gelatine in cold water.
3. Puree the paprika-cream mixture with the cutting stick and dissolve the gelatine in the still warm mixture. Pour into glasses or flat plates and cool.
4. Just before serving, fry the scallops in olive oil for a minute on each side, then season with pepper and salt. Place the slightly cooled mussels (otherwise the panna cotta will melt) on the paprika cream. Decorate with roasted pine nuts and a few drops of balsamic reduction (or good balsamioc).