- 10 each King Scallops
- 1 head chicory
- 10ml lemon juice
- 10ml hazelnut oil
- 5g castor sugar
- 10g butter
- truffle dressing
- 2 tblsp white truffle oil
- 1 ½ tbsp extra virgin olive oil
- 1 tblsp champagne wine vinegar
- 0.25 tsp lemon juice
- to taste sea salt
- to taste black pepper
- chopped chives
Heat a non-stick pan with a little oil and cook scallops for one minute on both sides (depending on size). Set aside to rest. Julienne (thin strips of chicory): cut the chicory into thin strips. Mix with the lemon and hazelnut oil and sugar. Heat gently in a pan.
Truffle Dressing – whisk the truffle oil, olive oil, Champagne wine vinegar, lemon juice, sea salt and black pepper and set aside.
Assembly: Drizzle the plate with the truffle dressing, arrange the chicory in the centre of the plate, then arrange the scallops on top of the chicory.
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