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.