Sautéed Scallops with Lettuce Cream and White Truffle

Open the scallops, and remove the lacy frill and the coral, setting the frill aside for the sauce base. Cut away the meat. Rinse under running water to remove any sand, then pat dry on a dishtowel.

Roast the scallops on all sides in the butter and some olive oil. When cooked, add a dash of sherry vinegar, and coat the scallops with this sauce.

Stalk all of the green lettuce leaves, wash and spin dry, then cook in salted water until the leaves can be crushed between the fingers.

Cool in a basin of ice water and drain.

Purée in a high speed blender until completely smooth, then strain through a fine-meshed tamis, and set aside.

Emulsify the reduced sauce base (prepared below) with the brown butter, add the lettuce puree, whisk, and season generously with pepper. At the last moment, add the truffle oil and the white truffle trimmings.

Clean and soak the scallop frills under running water, then drain in a colander for 1 hour, patting them dry with a dishtowel.

Sweat the shallots, thickly sliced, in a cast iron pot along with the unpeeled garlic.

Sear the frills in a very hot cast iron skillet in some olive oil. Deglaze with a dash of white wine, and pour the entire mixture into the pot containing the shallots.

Add the chicken consommé, calf’s foot jelly, bouquet garni, and the coarsely ground pepper. Cook over a low heat for 45 minutes, then remove from the heat and infuse for 15 minutes.

Filter through a fine-meshed chinois, then reduce to the desired consistency.

Coat large serving plates generously with the lettuce cream, then arrange the scallops on top. Shave around 1/2 ounce (15 g) of white truffle per plate, and add some drops of parmesan browned butter. Serve the remaining cream of lettuce separately.

Season the scallops with freshly ground pepper and sprinkle with fleur de sel. Serve immediately.