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Baked scallops with a pan fried slice and purée of cauliflower, truffle sauce

Notes




Courtesy of Dieter Muller at Melbourne Food and Wine Festival's Langham Melbourne Masterclass.

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Angus Hughson

Chardonnay, Pinot Noir and Pinot Gris are the best wines to pair with Baked scallops with a pan fried slice and purée of cauliflower, truffle sauce.

 
 

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