Carpaccio of hand dived scallops with truffle vinaigrette

by William Drabble
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Ingredients

Fish & Shellfish

  • 12 fresh hand dived scallops, alive in the shell

Fruit & Vegetables

  • 4 Jerusalem artichokes
  • 1/2 lemon, juiced
  • 1 white truffle

Store Cupboard

  • salt
  • 1 tbsp of egg yolk
  • ground black pepper
  • salt

Oils & Vinegars

  • 1 tbsp of white wine vinegar
  • 1 tbsp of white truffle oil
  • 8 tbsp of vegetable oil

Beverages

  • 1 tbsp of water

Salad & Fresh Herbs

  • 12 thin chive batons
  • 1 handful of salad mâche leaves