Scallop salad with black truffle

Preparation time
30 min.
Baking time
10 min.
For 4 people
  • 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
Fresh black truffle
Out of stock


Step 1

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

Step 2

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.

Step 3

Wash the lamb's lettuce and wring out.

Step 4

Put the lamb's lettuce in a salad bowl, season with oil and vinegar.

Step 5

Divide the salad between 4 plates.

Step 6

Rinse the truffle and slice it with a mandolin.

Step 7

Split the scallops horizontally, spread them over the salad and place a slice of truffle on each of them.

Step 8

Season with salt and pepper.

Step 9

Serve immediately with slices of toasted farmhouse bread.

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- Paul -