Ingredients per person:
3 scallops, slightly thick - 20 g truffles in strips -
salt - pepper - olive oil - salad (lamb's lettuce or endive) -
Start by cutting the scallops after preparing them.
To do this, place them flat on a board and cut them horizontally.
like making a sandwich, almost completely
without separating the two parts.
Once done, cut the truffles into slightly thick strips.
and place one of these truffle slices in each scallop.
The truffle must appear between the lips of cut scallops
(for colour and presentation).
Then you roast in a frying pan where you will have heated some
olive oil. But be careful, quickly. Never overcook
the scallops. However, the pan must be smoking.
Scallops must be captured instantly so that on the surface
forms a light brown caramel that will give a slight hazelnut taste.
the two flavors will blend together.
and it will be great...
Deglaze the pan with a little balsamic vinegar and serve with
lamb's lettuce and endives seasoned with this "vinaigrette".