155g (1 ¼ cup) Cippolini onions, peeled and washed
10g (1 Tbsp) Olive oil
4g (1 tsp) Salt
1 clove garlic, sliced
12g (1 Tbsp) Flat-leaf Italian parsley, chopped
230g (1 cup) Carbone Roasted Garlic
40g (4 Tbsp) Scallion (white part only), sliced thin
12g (1 Tbsp) Capers, rinsed
30g (3 Tbsp) Castelvetrano olives cut into 1/8” rings
1g (1/4 tsp) Chili flakes
20g (2 Tbsp) Water
12g (1 Tbsp) Olive Oil
6g (1/2 Tbsp) Salt
12 ea U10 Scallops
12g (1 Tbsp) Scallion greens, sliced 1/8”
15g (1 Tbsp) Extra virgin olive oil
9g (2 tsp) Herb Mix (Chive batons ½”, picked mint leaves, picked curly parsley equal parts)
15g (1 Tbsp) lemon juice
30g (3 Tbsp) Italian flat-leaf parsley, chopped
45g (1/2 cup) Canola Oil
Salt to taste