Grilled Scallops with Fresh Black Truffle Brown Butter Vinaigrette
Recipe by Philippe Mouchel
- 20 pieces fresh scallops
- 400 g mesclun salad
- 1 piece fresh truffle around 20g
- 250 g butter
- 1 dash olive oil
- Sherry vinegar
- Balsamic vinegar
- Grey salt, salt & pepper
- Clean and remove all dirt on the truffle, cut the truffle in 20 thin slices. Open each scallop and insert one slice of truffle. Close the scallops. In a pan slowly cook the butter until brown in colour, strain through a mousseline.
- Wash the salad and season with olive oil, balsamic vinegar, salt and pepper. Add sherry vinegar and a little finely chopped truffle to the brown butter and mix well with a whisk. Place a bouquet of salad in the centre of a plate. Quickly grill the scallops and arrange them around the salad. Add a little grey salt and a little brown butter. You can add more truffles on the salad.