Grilled Scallops with Endive and Sliced Truffles

Credit: Didier Loire
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Step 1: Scallops

Open the scallops, and remove the upper shells. Loosen the meat, being careful not to damage it.

Remove the frill and set aside. Remove any sandy parts and the nerve located against the meat.

Rinse well under running water, drain on a perforated stainless steel sheet pan, and place between 2 clean dishtowels to dry well.

Rinse the frill in several basins of cold water to remove any sand, then drain in a colander and set aside to make the sauce base.

Step 2: Truffles

Wash and brush the truffles under running water, then pat dry on paper toweling. Trim to shape into barrels.

Crush any trimmings with a fork on a piece of parchment paper, transfer to a glass bowl, cover with plastic wrap, and refrigerate.

Slice 20 thin slices of truffle on a mandoline, place on a plate, and cover with moistened paper towels.

Refrigerate the rest of the truffles in a bowl covered with plastic wrap.

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

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