Grilled Scallops on Autumn Salad with Truffles

Grilled scallops on autumn salad with Alfa truffles and Parmesan cheese

Wash the meat of the scallops carefully under running water and pat dry . Preheat the oven to 250 °C.

Clean the truffles. Cut them into very fine slices. Cut the mussel meat halfway up, without dividing it. Place a slice of truffle and a little coarse cooking salt in each cut.

Clean, rinse and dry the leaf lettuce. In a salad bowl, stir together the salad dressing ingredients. Place the butter in a saucepan and heat over low heat. When it stops humming, smells of hazelnut and turns golden yellow, remove it from the plate, filter it and add pepper, wine vinegar and balsamic, stirring vigorously. Keep warm

Using a knife, cut the Parmesan 20 large flakes.

Grill the mussel meat on both sides on the broiler and then form it on a tray in the oven for 1 min. Add the leaf lettuce to the salad dressing, mix and then divide evenly among the plates. Place the mussel meat on the leaf lettuce and sprinkle a few grains of salt on top. Place the Parmesan flakes on top and moisten with the browned butter.

Serve immediately.

If the season is advanced, use black truffles instead of white ones. You can also oil the mussel meat and put it in a dish.

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