Truffle-Vinaigrette-Scallops-Recipe

Truffle Vinaigrette Scallops Recipe

TRUFFLE VINAIGRETTE
SCALLOPS
6 fresh hand dived scallops, alive in the shell
ARTICHOKES
4 Jerusalem artichokes salt
TRUFFLE VINAIGRETTE
1 tbsp of white wine vinegar
1 tbsp of water 1 tbsp of egg yolk
1 tbsp of white truffle oil
8 tbsp of vegetable oil
1/2 lemon, juiced
ground black pepper
salt

TO PLATE
12 thin chive batons
1 handful of salad mâche leaves
1 white truffle
Remove the scallops from shell, detach the muscle and chain from the meat and discard
Wash the scallops in iced water and place onto a clean cloth on a tray. Refrigerate for a
couple of hours until the scallops start to firm up in the fridge
Peel the Jerusalem artichokes and slice into rounds about 3mm thick. Place into a pan with
enough water just to cover, add some salt and bring quickly to the boil
Refresh in iced water. The artichokes need to retain some crunch to give the dish a little
texture Make the dressing by whisking the egg yolk, vinegar and water together in a bowl
Add a pinch of salt and some ground black pepper then gradually whisk in the oils until the
dressing emulsifies like a light mayonnaise. Season with a squeeze of lemon juice and more
salt and pepper if required
ground black pepper
salt
To assemble the dish, slice the scallops about 2mm thick and lay them neatly onto four
plates. Season with a little salt and lemon juice
Pour a little of the truffle dressing over the scallops, distributing it with the back of a spoon
to create a thin even coating
Sprinkle the blanched artichokes and chives over the scallops and finish off with a few
mâche leaves. If in season, grate some white truffle over the top

aoun

A skilled Culinary Professional, and 2 star Michelin award winner in 2002 from L’auberges restaurant, Amsterdam, Netherlands. Recognized for a comprehensive knowledge of Italian & French cuisine and an innovative approach to setting the stage for a customized dining experience. Winner of golden certificate in Molecular Gastronomy in 2009, Berlin, Germany. More than 22 years of progressive experience managing the provision of fine dining for resorts, restaurants, country clubs, and clubhouses; refining the art of cooking; developing impressive menus; and preparing culinary dishes influenced by culturally diverse regions around the globe. Particularly committed to leaving patrons with an especially memorable dining experience.

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