Boil the milk with 20 grams of salt and add semolina. Whisk the mixture slowly and cook for 3 minutes and pour in into a tray. 

Allow the mixture to rest in the refrigerator for 3 hours.

Remove the set mixture and cut into rectangles

Boil balsamic vinegar until it reaches a thin consistency

Blanch the cherry tomato in refined oil

Blanch asparagus in salted water and cut into three pieces

Heat oil in a pan and sear scallops on both sides for 20 seconds

Cover the gnocchi with flour and sear in pan

Brush balsamic streaks on the plate and place scallops above the streaks, respectively

Place the seared gnocchi on the right hand side of the scallop

Place white asparagus and cherry tomato on the gnocchi to garnish the preparation.