- 20 scallops
- 1 1/2 tablespoons olive oil (2 cl)
- 3/4 ounce butter (20 g)
- 2 teaspoons sherry vinegar (1 cl)
- fleur de sel
- 2 ounces white truffles (60 g)
Lettuce Cream
- 1 head butter lettuce
- 1 3/4 ounces brown butter (50 g)
- 3/4 teaspoon white truffles, chopped (3 g)
- 2 teaspoons truffle oil (1 cl)
- fleur de sel
Sauce Base
- 3 1/2 ounces shallots (100 g)
- 3 cloves garlic
- 1 1/2 tablespoons white wine (2 cl)
- 1 parsley bouquet garni
- 1 1/4 cups chicken consommé (30 cl)
- 1/2 cup calf’s foot jelly (10 cl)
- cooking olive oil
Instructions
Step 1: Scallops
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.
Step 2: Lettuce Cream
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.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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