Greg Doyle, Grant King, Katrina Kanetani

Lasagne of Scallops and Caviar

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Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
Pier: A Unique Australian Seafood Experience
Pier

By Greg Doyle, Grant King and Katrina Kanetani

Published 2008

  • About

Ingredients

Method

Put the scallop soup base in a pan and heat gently, making sure it does not boll. Add the pasta discs to warm through.

In another saucepan, put 50 ml (1¾ fl oz) of the scallop soup