Scallop-Truffle Checkerboard with Lemon
- 12 scallops
- 3 1/2 ounces truffles to make 56 strips (100 g)
Lemon-Lobster Olive Oil
Step 1: Scallops
Open the scallops and remove the lacy frill and the coral.
Rinse the scallop under running water to remove any sand, then pat dry on a dishtowel. Slice each scallop widthwise into 5 rounds, and shape them with a 2-inch diameter cookie cutter.
Step 2: Lemon Pulp
Wash the lemon in a basin of cold water. Coat with olive oil and bake for 45 minutes at 250°F (120°C) in a covered baking dish.
Peel the lemon, and remove the pulp simply by squeezing. Remove any seeds and set the pulp aside.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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