Harald Wohlfahrt’s “Schwarzwald Stube”: The Perfect Dinner? » Scallop ravioli

With crustacean coulis and asparagus tips. How on earth do you get the dough and the scallop inside perfectly cooked at the same second? The best scallop I ever had. And the coulis was a revelation for me: I finally found the taste I have been searching for in vain since I had the tastiest crab of my life in south Chile 8 years ago. I could have licked the plate. I want a bowl of that coulis, please!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s