Cured Scallops with Parmesan, Truffle and Cucumber
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Gastrotools
Recipes from professionals
Delicious and delightful lunch or appetizer, where most of it can be prepared in advance. Use fresh scallops of the best quality you can get your hands on. Remember to remove the small adductor muscle before slicing the scallops. If you cannot find large scallops from your fishmonger, you can use small ones instead. Optionally increase the number of scallops and simply halve them lengthwise, so you get two slices from each scallop.
Servings
: 4
persons
Ingredients
2
egg yolks
0.5
tbsp
white wine vinegar
1
tsp
Dijon mustard
2
dl
neutral flavored oil
Truffle oil to taste
Salt and pepper
12
large scallops
1
tsp
salt
0.5
tsk
sugar
50
g
parmesan
1
cucumber
0.5-1
black truffle
4
sprigs
tarragon
Salt
Avoid screen shutting off
Instructions
Truffle mayonnaise
Step 1/4
Mix egg yolks with vinegar, mustard, salt and pepper.
Step 2/4
While whisking constantly, add the oil a little at a time.
Step 3/4
Now add truffle oil to taste and preference while whisking.
Step 4/4
Taste and adjust with extra salt and pepper if necessary, and transfer the mayonnaise to a piping bag.
Cured scallops
Step 1/5
Slice each scallop into three slices lengthwise, and sprinkle them with salt and sugar. Refrigerate them for 3-4 hours.
Step 2/5
Grate the parmesan, and peel the cucumber. Then slice it into julienne (optionally using a julienne peeler), and toss it with a little salt.
Step 3/5
Grate the truffle, and pick the tarragon.
Step 4/5
Arrange the cured scallops on plates together with small circles of truffle mayonnaise.
Step 5/5
Top with cucumber, grated parmesan, grated truffle and tarragon.
