Seared King Scallops with Wilted Chicory and Truffle Dressing


Prep Time: 


Cook Time: 



  • 2 - 4 People


10 each king scallops
1 head chicory
10 ml lemon juice
10 ml hazelnut oil
5 g castor sugar
10 g butter
truffle dressing
2 tblsp white truffle oil
1 ½ tbsp extra virgin olive oil
1 tblsp champagne wine vinegar
0.25 tsp lemon juice
to taste sea salt
to taste black pepper
chopped chives


Heat a non-stick pan with a little oil and cook scallops for one minute on both sides (depending on size). Set aside to rest.Julienne (thin strips of chicory): cut the chicory into thin strips. Mix with the lemon and hazelnut oil and sugar. Heat gently in a pan.
Truffle Dressing – whisk the truffle oil, olive oil, Champagne wine vinegar, lemon juice, sea salt and black pepper and set aside.
Assembly: Drizzle the plate with the truffle dressing, arrange the chicory in the centre of the plate, then arrange the scallops on top of the chicory.  

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