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Seared Scallop Salad with Shaved Black Truffle

by GMV - Got My Vote!' (follow)
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Salad (362)      Entree (137)      Appetisers (114)      Truffles (17)      Scallop (9)      Diet (5)      Fine-Dining Style (1)     


Pan-seared sashimi scallops served with fresh black truffle make this an elegant appetizer that sure to impress your dinner guests.

I am not using the second derivatives of truffle products, like truffle butter or truffle oil etc. Tonight, it's all about the real deal. A fresh black truffle came all the way from WA and I intend to put it to good use.



Preparation Time: 15 minutes
Cooking Time: 5 minutes
Makes: 4 servings



Ingredients
12 sashimi grade sea scallops
2 slices of Italian prosciutto
10g fresh black truffle
2 cherry radish
2 lebanese cucumber
4 cherry tomato
50g brocolini
20g baby snow pea sprout
20g fresh bean sprout
1 Cara Cara navel orange
30ml lemon-infused olive oil
Sea salt flake


Method
Preheat the oven and bake the prosciutto slices till crispy.



Break the baked prosciutto into fine pieces.
Thinly slice the cherry radish into disks.
Skin the Cara navel orange and cut into cubes
Slice Lebanese cucumbers into thin ribbons.
Add some ice cubes to keep fresh.




Pat dry the scallops in paper towels.
Cure the scallops in the lemon-infused olive oil.



Fire up the blow torch and sear the the top of scallops for 30 seconds.



Remove from pan and lightly season with sea salt flakes.
The scallops should be very juicy and bouncy at touch.



Use the remaining oil to quickly saute the brocolini.
On a large serving plate, plate up all the garnishes.



Place the seared scallops on the cucumber slice.
Top with baked prosciutto crumbles.



Ah-ha, the little precious black truffle gem is ready to make its debut.



Right before serving, freshly grated truffle on top.



One major problem of doing this fine-dining style dishes is that the guests are hungry for more.

...and since the kitchen is so accessible, they wanted another serving.

So in this variation 2, I dressed the salad a bit more substantially.



We decided to go all out with the truffle experience in the second round.
Top a a silver of freshly shaved black truffle on each scallop.



Then add more freshly grated truffle all over the salad.
It does not look too bad does it?



The taste difference between a thin truffle silver disk and grated truffle is significant. We absolutely love the juicy scallops match with the intensity flavour of fresh black truffle.

Enjoy with a nice glass of wine.

Categories
#Salad
#Appetisers
#Scallop
#Truffles
#Fine-Dining Style
#Entree
#Diet
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