Roasted Scallops with Asparagus and Black Truffle

Credit: Didier Loire
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Step 1: Scallops

Open the shells, remove the frill and the coral, and cut away the white scallop.

Rinse the frills under running water to remove all the sand, and pat dry with a clean dishtowel.

Step 2: Asparagus

Peel the asparagus, leavings only the tips unpeeled, and remove the leaflets. Boil in salt water, and cool quickly on ice, then drain on a cloth.

Bard each stick of asparagus with a thin slice of pork belly.

Wash the truffles with a nail brush and peel with a vegetable peeler.

Set aside the truffle trimmings to make truffle juice, and cut the truffles into thin slices.

Finely julienne the scallions.

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

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