Scallop Carpaccio Recipe & Truffle Vinaigrette
This scallops recipe is made with the freshest of hand dived scallops and served with a lovely truffle vinaigrette. William Drabble shares a lovely carpaccio recipe
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Plate
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
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