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Seared scallops with endive two ways and a black truffle vinaigrette Recipe

Ingredients for people

  • Scallop(s) : 18 whole
  • Olive oil : 20 ml
  • Lemon(s) : 1 whole
  • Fine salt : 6 pinch(es)
  • Long peppercorn(s) : 1 whole

    For the vegetables
  • Maille wholegrain mustard : 20 g
  • Unsalted butter : 25 g
  • Honey : 20 g
  • Chervil : 0.25 bunch
  • Endive(s) : 6 whole
  • Red endive(s) : 2 whole

  • For the vinaigrette
  • Black truffle oil : 20 ml
  • Sunflower oil : 100 ml
  • Sherry vinegar : 40 ml
Method
  • 1For the endives

    Pick the chervil leaves from their stalks. Finely chop half of the leaves, leaving the rest whole to be used as a garnish.

    Cut the tough bases from the white endives. Cut the leaves into strips lengthways. Cut the tough bases from the red endives and separate the leaves.

    Place the honey in a wok and bring to a simmer before adding the butter and the mustard. Add the sliced endive and a pinch of salt and cook over a high heat for 4 minutes. Season to taste with salt and pepper.

  • 2For the vinaigrette

    Mix together the vinegar, salt and the pepper. Gradually whisk in the sunflower oil. Finish by adding the truffle oil and the chopped chervil.

  • 3For the scallops

    Season the scallops with salt. Zest the lemon.
    Heat a frying pan to hot, add a drizzle of olive oil and heat until the oil begins to smoke. Add the scallops to the pan and cook for 1 minute on each side. Lower the heat and cook for a further 2 minutes.
    Finish with ground long pepper and add the lemon zest.

  • 4To serve

    Serve the scallops on a bed of cooked endive, layering two leaves of red endive between the scallops. Finish with a drizzle of the truffle vinaigrette and a sprinkling of chervil leaves to serve.

Chef's tip

«Take care not to overcook the endives, they should retain a little crunch when served.»

Seared scallops served with sauteed white endive, raw red endive and a black truffle oil vinaigrette.

Rate this recipe :

(10 votes)

  • Preparation  20mins
  • Cooking time  10mins
  • Rest time  0h

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