Additional information
| RECIPE TYPE | CULINARY COMPETITION FINALIST |
|---|---|
| NUTRITIONALS | 10-20g fat, 500-700cal/portion, 500-750mg sodium |
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
