- 20 fresh scallops, cleaned, corals removed
- 20g/1oz fresh black truffle, cleaned, sliced into 20 thin slices, plus extra, finely chopped
- 1tbsp oil
- 250g/9oz butter
- 400g/14oz mixed green salad leaves, washed
- 1 tbsp olive oil
- 1 tsp balsamic vinegar
- salt and freshly ground black pepper
- 1 tsp sherry vinegar
- Note: This recipe originally uses Australian measurements. Equivalent measurements are as accurate as possible.
- Make a slit in the side of each scallop and insert one slice of truffle.
- Heat the oil in a frying pan over a high heat, add the scallops and fry for 1-2 minutes on one side, or until golden-brown
- Heat the butter in a separate frying pan over a low heat until brown. Strain through a fine sieve.
- Add the sherry vinegar and a little finely chopped truffle to the sieved brown butter and mix well with a whisk.
- Meanwhile, place the salad leaves into a bowl. Add the olive oil and balsamic vinegar. Stir well and season, to taste, with salt and freshly ground black pepper.
- To serve, divide the salad leaves between four serving plates. Arrange the scallops around the salad on each plate and spoon around some of the brown butter.