Scallop Carpaccio Recipe & Truffle Vinaigrette - Great British Chefs

Ingredients

• 12 fresh hand dived scallops, alive in the shell
• 4 Jerusalem artichokes
• salt
• 1 tbsp of white wine vinegar
• 1 tbsp of water
• 1 tbsp of egg yolk
• 1 tbsp of white truffle oil
• 8 tbsp of vegetable oil
• 1/2 lemon, juiced
• ground black pepper
• 12 thin chive batons
• 1 handful of salad mâche leaves
• 1 white truffle