Autumn Grilled Scallop and White Truffle Salad

Credit: Didier Loire
Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.


Step 1: Scallops

Open scallop shells to extract the meat, and clean carefully under running water.

Oil and grill the scallops, preferably on a very hot grill, to lattice score them without overcooking them. Set aside on a greased baking dish.

Step 2: Brown Butter Vinaigrette

Heat 5 1/4 ounces (150 g) butter until brown, and filter through cheesecloth. Chill and dice into small cubes.

Reduce the chicken consommé. Add the sherry and balsamic vinegars. Add the rest of the butter and emulsify with brown butter. Season with fleur de sel and freshly ground pepper.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

This recipe is reserved for the Premium subscribers

Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$

Logo all my chef
Subscribe now

Cancel anytime

Already registered? LOG IN

Other recipes by Alain Ducasse