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Scallop salad with black truffle
- 12 scallops
- 40 g of truffle, preferably fresh
- 4 tablespoons of balsamic vinegar
- 4 tablespoons of extra virgin olive oil
- Salt and pepper
- 200 g of lamb's lettuce
Very quickly fry the scallops for 30 to 40 seconds on each side in a non-stick pan lightly coated with olive oil. Set aside on a plate
Pour half of the vinegar into the pan and let it evaporate by half. Put the scallops back into the pan 5 seconds on each side so that they are coated with vinegar.
Wash the lamb's lettuce and wring out.
Put the lamb's lettuce in a salad bowl, season with oil and vinegar.
Divide the salad between 4 plates.
Split the scallops horizontally, spread them over the salad and place a slice of truffle on each of them.
Season with salt and pepper.
Serve immediately with slices of toasted farmhouse bread.