Instructions
Step 1: Scallops
Open the scallop shells and remove the scallop. Clean under running water, wrap in a clean cloth, and refrigerate.
Wash the scallop frills to remove any sand. Soak, stirring in the water, until they lose their gluey appearance and become paler.
Brush the black truffle carefully under running water. Cut 24 thin slices with a truffle slicer, and set aside the rest, to be used to finish the dish.
Cut each scallop horizontally halfway up, without cutting through it entirely, and insert a strip of truffle in each.
Oil the scallops and grill them, preferably on a very hot grill, just until they have grill marks on each side. Place on a greased baking dish.
Step 2: Scallop Vinaigrette
Heat some oil in a pot, and add the drained scallop frills. Cook for two minutes, without browning, and add the chopped shallots. Sweat for an additional two minutes, then deglaze the pot with both of the vinegars. Reduce until almost dry, add the light chicken stock, and cook for 15 minutes.
Filter through a fine meshed chinois, and reduce to the required consistency. Emulsify with the butter, blend quickly, and filter once again.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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