Philippe Mouchel’s dish is simply divine
Clean and remove all dirt on the truffle, cut the truffle in 20 thin slices.
Open each scallop and insert one slice of truffle. Close the scallops.
In a pan slowly cook the butter until brown in colour, strain through a mousseline.
Wash the salad and season with olive oil, balsamic vinegar, salt and pepper.
Add sherry vinegar and a little finely chopped truffle to the brown butter and mix well with a whisk.
Place a bouquet of salad in the centre of a plate.
Quickly grill the scallops and arrange them around the salad.
Add a little grey salt and a little brown butter.
You can add more truffle on the salad.
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