Recipe: Veal Scallops Piedmont Style

1 Preheat your oven to 180°C (355°F) (gas mark 6)

2 In an oven-safe casserole, melt a little butter and olive oil, then brown your 4 scallops. Add the tomato, mirepoix of onions, thyme, bay leaf, garlic, carrots, orange juice, zest, a teaspoon of turmeric and a pinch of fine salt. Deglaze with 10 cl (0.4 cup) of white wine, cover and place in the oven for 1 hour 30 minutes or 5 hours at 85°C (185°F) (low temperature).

3 In a saucepan, add a generous knob of butter and gently reheat your pasta, season with salt and white pepper. When you plate it, arrange the pasta so that it stands upright.

4 Plate your scallops and garnish, remove thyme and bay leaf and orange slices, then arrange the carrots and rigatoni around it, alternating them to create an attractive presentation.
I chose this type of pasta so you can pour sauce into it on your plate.