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Faux Bacon Wrapped Scallop Mousse with orange scented Farro, Saffron Braised Fennel, Garlic Tomatoes and Arugula

2018 AHF Culinary Competition Finalist Team
Alan Hudalla, Campus Culinary Director and Sarah Martz, Chef
Cuyana Regional Medical Center & Heartwood Senior Living (Crosby, Minnesota)

Scallop mousse wrapped with a bacon flavored zucchini ribbon, served on a bed of orange scented farro, with sautéed garlic tomatoes and saffron braised fennel

Prep Time: 40 minutes
Cook Time: 50 minutes
Yield: 6 portions

Download Recipe Below and Nutritionals Here: PDF

Additional information

RECIPE TYPE

CULINARY COMPETITION FINALIST

NUTRITIONALS

10-20g fat, 500-700cal/portion, 500-750mg sodium