Scallops with Black Truffles earthy and fragrant

Name: Scallops with Black Truffles
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 black truffles (mélanosporum) of 30 to 1.4 oz (40 gr); olive oil; 1/2 lemon juice; sea salt and crushed pepper (peppercorns crushed with the bottom of a saucepan); chives and a few leaves of lamb's lettuce

A recipe by Michelin-starred Chef Patrick Asfaux 5/5 (2 reviews)

Prep 10 min

Total 10 min

Servings 4 serv.

The combination of truffles and scallops is a perfect culinary marriage. The truffle, a wild mushroom of great value, brings its intense and delicate flavor to the tender and delicious flesh of scallops. This combination is often used in gourmet dishes, showcasing the unique flavors of these two high-quality ingredients. The truffle, frequently grated finely, is added to sauces to accompany scallops, or is wrapped

Ingredients for 4 servings

Adjust for

servings

2 black truffles (mélanosporum) of 30 to 1.4 oz (40 gr)
olive oil
1/2 lemon juice
sea salt and crushed pepper (peppercorns crushed with the bottom of a saucepan)
chives and a few leaves of lamb's lettuce

Step-by-step recipe

1 Place your fresh scallops in the freezer for 5 minutes

2 Slice them into thin slices and do the same for the truffles (if you have a mandoline it will be even better).

3 On your pretty plates, put your lamb's lettuce leaves around then in the center make a nice rosette by alternating scallops and fresh truffle slices.

4 Prepare a small vinaigrette with lemon juice and olive oil, salt and pepper

5 Then with a brush, put this vinaigrette on your rosettes as well as on the lamb's lettuce leaves.

6 Top with a little sea salt and crushed pepper, a little chives cut with scissors
pure bliss!

A chef's advice

Five minutes in the freezer, no more. That is the exact time needed to firm up the scallop flesh without starting to freeze it. Cold, the nut holds under the blade and you get clean 2 to 3 mm slices without crushing the fibres. Beyond that, the scallop starts releasing water and ruins the whole carpaccio.