Philippe Mouchel’s dish is simply divine


  • 20 pieces Fresh Scallops

  • 400 g Mesclun Salad .

  • 1 piece Fresh truffle around 20g

  • 250 g Butter

  • 1 dash Olive Oil

  • sherry vinegar

  • Balsamic vinegar

  • Grey salt, Salt & Pepper


  • 1.

    Clean and remove all dirt on the truffle, cut the truffle in 20 thin slices.

  • 2.

    Open each scallop and insert one slice of truffle. Close the scallops.

  • 3.

    In a pan slowly cook the butter until brown in colour, strain through a mousseline.

  • 4.

    Wash the salad and season with olive oil, balsamic vinegar, salt and pepper.

  • 5.

    Add sherry vinegar and a little finely chopped truffle to the brown butter and mix well with a whisk.

  • 6.

    Place a bouquet of salad in the centre of a plate.

  • 7.

    Quickly grill the scallops and arrange them around the salad.

  • 8.

    Add a little grey salt and a little brown butter.

  • 9.

    You can add more truffle on the salad.

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