- 12 very fresh hand dived scallops (must still be alive in the shell)
- 4 Jerusalem artichokes
- 1 tbsp white wine vinegar
- 1 tbsp water
- 1 tbsp egg yolk
- 1 tbsp white truffle oil
- 8 tbsp vegetable oil
- Squeeze of lemon juice
- Ground black pepper
- Sliced truffle (preferably white)
- 12 thin chive batons
- Salad mache leaves
- Remove the scallops from shell and check for freshness. Remove the mussel and chain from scallops 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.
- In the meantime, peel the Jerusalem artichokes and slice into rounds about 3mm thick. Place into a pan with enough water just to cover, add some salt, bring to the boil quickly and refresh in iced water. The artichokes need to retain a little crunch to give the dish texture.
- To make the dressing, put the egg yolk, vinegar and water into a bowl and whisk and a pinch of salt and some ground black pepper gradually whisk in the oils until it emulsifies like a light mayonnaise. Taste and season with a little lemon juice and more salt and pepper if it needs it.
- To assemble the dish, slice the scallops about 2mm thick and lay them onto the plate neatly. Season with a little salt and lemon juice. Lightly pour a little of the truffle dressing over the scallops, rubbing it over them with the back of a spoon.
- Sprinkle the blanched Jerusalem artichoke over the scallops and a few small chive batons, finish off with a few salad mache leaves and, if in season, grate some white truffle over the top.