PREPARATION
STEP 1
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.
2ND STEP
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.
STEP 3
Wash the lamb's lettuce and wring.
STEP 4
Put the lamb's lettuce in a salad bowl, season with oil and vinegar.
STEP 5
Divide the salad among 4 plates.
STEP 6
Rinse the truffle and chop it with a mandolin .
STEP 7
Split the scallops horizontally, spread them over the salad then place a strip of truffle on each of them.
STEP 8
Season with salt and pepper.
STEP 9
Serve immediately with slices of toasted country bread.
STEP 10
Truffle tip: For even more truffle flavours, use our balsamic vinegar with 3% truffle juice.
