Main courses
Roasted vegetables glazed with balsamic vinegar and seared capa santa
INGREDIENTS:
6 small carrots cut lengthwise
8 small zucchini with flowers (preferably)
10 cherry tomatoes
4 fresh scallops
Extra virgin olive oil Marchi
salt
4 tablespoons of MARCHI “Delicato” balsamic dressing
pepper
PREPARATION:
wash and dry the vegetables
cut them lengthwise and place them in a baking tray lined with parchment paper
create a vinaigrette with oil, MARCHI’s “Delicate” balsamic DRESSING, salt and pepper.
Brush the vegetables
Bake in the oven at 180 degrees for 25/30 minutes
Sear the scallops with a drizzle of oil, salt and pepper to taste
Serve garnished with a side dish of glazed vegetables
Recommended pairing
For this dish we recommend our MARCHI “Delicate” Balsamic Dressing
