Sautéed Scallops with Mashed Potatoes and Black Truffle

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Step 1: Scallops

Open the scallops. Remove the upper shells, and loosen the meat, being careful not to damage it.

Remove the frill and set aside. Remove any sandy parts, as well as the tough nerve. Rinse well under running water, drain on a 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. Set aside to make the sauce.

Step 2: Truffle

Wash and brush the truffles under running water, then pat dry on paper towels.

Trim to obtain even truffles, and shape them into barrels.

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

Refrigerate the trimmed 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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