Truffle Scallops with Polenta Cakes and Salad
Ingredients
- For the corn cakes
- 500 milliliters vegetable stock
- 160 grams Polenta flour
- 2 Tbsps butter
- 30 grams freshly grated Parmesan
- salt
- freshly ground peppers
- freshly grated Nutmeg
- For the scallops
- 12 Scallop (with shell)
- 2 Tbsps lemon juice
- For the salad
- 200 grams mixed Lettuce (such as arugula, lollo rosso, frisée, etc)
- ½ tsp Mustard
- 2 Tbsps White vinegar
- 4 Tbsps olive oil
- ½ tsp liquid honey
- For cooking and garnish
- 2 Tbsps clarified butter
- butter (to fry the polenta)
- 25 grams black Truffle (at will)
Preparation steps
For the corn cakes: Bring vegetable stock to a boil in a saucepan and slowly stir in the polenta. Cook as long as needed while stirring until a thick paste forms. Stir in butter and Parmesan cheese, season with salt, pepper and nutmeg. Spread onto an oiled baking sheet about 7 mm (approximately 1/4 inch) thick and leave to set in the refrigerator.
For the scallops: Rinse scallops under running water and run a short knife along the shell edge to sever the ligament. Remove shell and remove meat with a knife. Remove white scallop meat from orange red roe (Corail) and release gray edges. Rinse meat thoroughly several times and score crosswise.
Drizzle scallops with lemon juice and season lightly with salt and pepper.
For the salad: Rinse salads, spin dry and tear into bite sized pieces.
For the vinaigrette, stir together mustard, vinegar, salt, pepper and honey and oil to taste.
Heat clarified butter in a pan and fry scallops on each side for 1-2 minutes.
Cut out polenta into circles and fry on both sides in hot butter.
For the garnish: Plane truffle into thin slices.
Mix salad with vinaigrette.
Decoratively serve the scallops with truffle slices and polenta cakes and salad on plate.
