Seared Scallop Salad with Shaved Black Truffle

Seared Scallop Salad with Shaved Black Truffle

Posted 2014-07-25 by GiGi GMV follow

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

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

  • 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.


    225546 - 2023-07-17 09:26:56


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