- 20 scallops
- 1 1/2 tablespoons olive oil (2 cl)
- 3/4 ounce butter (20 g)
- 2 teaspoons sherry vinegar (1 cl)
- 3 1/2 tablespoons small truffle slices (5 cl)
- 3 1/2 ounces truffles (100 g)
- cooking olive oil
- fleur de sel
- 3 1/2 ounces shallots (100 g)
- 3 cloves garlic
- 1 1/2 tablespoons white wine (2 cl)
- 1 1/4 cups chicken consommé (30 cl)
- 1/2 cup calf’s foot jelly (10 cl)
- 1 parsley bouquet garni
- 1 1/4 teaspoons coarsely black pepper (5 g)
Step 1: Scallops
Open the scallops, and remove the lacy frill and the coral, setting the frill aside for the sauce. Carefully remove the scallop and rinse under running water to remove any sand. Pat dry on a dishtowel.
Score the scallop lengthwise, three-quarters of the way down, and slide a small slice of truffle into each.
Roast on all sides in the butter and olive oil, then when cooked, add a dash of sherry vinegar. Coat the scallops in this sauce.
Step 2: Sauce Base
Soak the frill under running water. Drain in a colander for 1 hour, then pat dry with a dishtowel.
Sweat the thickly sliced shallots and unpeeled garlic in a cast iron pot. Sear the frills in some olive oil in a very hot cast iron skillet. 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 infuse for 15 minutes.
Filter through a fine-meshed chinois, then reduce to the desired consistency.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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