Carpaccio of hand dived scallops with truffle vinaigrette

PT40M

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Ingredients

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Imperial

Scallops

Artichokes

Truffle vinaigrette

To plate

1
Remove the scallops from shell, detach the muscle and chain from the meat and discard
2
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
3
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
4
Refresh in iced water. The artichokes need to retain some crunch to give the dish a little texture
5
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
6
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
7
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
8
Pour a little of the truffle dressing over the scallops, distributing it with the back of a spoon to create a thin even coating
9
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
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