Carpaccio of hand dived scallops with truffle vinaigrette

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One of the nicest ways to enjoy the freshest, highest quality hand dived scallops is raw. This scallop carpaccio recipe is not suitable for scallops that have already been shelled or that are sold on the half shell, so order from your fishmonger in advance. Check that the scallops are still alive before you buy - the shells will close when you tap them. White truffle is an extravagant optional extra for William Drabble's seafood dish.

First published in 2015





Truffle vinaigrette

To plate


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
  • 1 tbsp of egg yolk
  • 1 tbsp of white wine vinegar
  • 1 tbsp of water
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
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

Beginning his career as an unpaid kitchen worker at the age of fourteen, William Drabble has steadily worked his way up to the position of Executive Chef at one of London's most prestigious hotels.

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