Sautéed Scallops with Sautéed Truffles and Browned Butter Sauce

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

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.

Reduce the chicken consommé and emulsify with the butter and browned butter.

Heat the butter and olive oil in a heavy-bottomed pan and add the scallops. Sear on all sides. When the scallops are about three-quarters of the way cooked, set them somewhere warm.

Season the vegetables with the browned butter sauce and serve in the pot, family-style.

Plate the scallops and drizzle with some olive oil. Season with fresh black pepper and fleur de sel. Serve.