Sautéed Scallops with Sautéed Truffles and Browned Butter Sauce

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 the scallops and remove the nerve, any lacy frill and the coral. Rinse the scallop under running water. Pat dry with a dishtowel.

Step 2: Vegetables

Remove the outer skin and root end from the scallions and rinse.

Peel and wash the carrots. Cut them into 1/16 inch thick slices on a mandoline. Set aside.

Peel, trim, and wash the white parts of the chard. Cut the greens into 3-inch triangles.

Trim the artichokes, making sure not to remove too many leaves. Slice in two and remove the choke.

Place the butter and olive oil in a pot, and add the vegetables and truffles. Season with fleur de sel.

Sweat the vegetables without browning, then cover with light stock. Remove the vegetables as they reach their desired doneness.

Reduce the cooking juices as soon as the fat splits. Add the sherry vinegar to the reduced juices and reduce to a glaze. Moisten with chicken stock and bring to the desired consistency for the sauce.

Add the tomatoes, the chard greens, and the rest of the vegetables to the sauce and keep warm.

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