Pan-fry the scallops very quickly for 30 to 40 seconds on each side in a non-stick pan very lightly coated with olive oil. Reserve on a platter.
Pour half of the vinegar into the pan and let half evaporate. Put the scallops back in the pan for 5 seconds on each side so that they coat with vinegar.
Wash the lamb's lettuce and wring.
Put the lamb's lettuce in a salad bowl, season with oil and vinegar.
Divide the salad among 4 plates.
Split the scallops horizontally, spread them over the salad then place a strip of truffle on each of them.
Season with salt and pepper.
Serve immediately with slices of toasted country bread.
Truffle tip: For even more truffle flavours, use our balsamic vinegar with 3% truffle juice.