Mare e Monte (Scallops and Truffles with Beef Marrow) | Saveur

Ingredients

• ¹⁄₄ cup extra-virgin olive oil
• 2 tbsp. sherry vinegar
• 2 tbsp. balsamic vinegar
• 2 tbsp. finely chopped black truffles, plus 2 oz. thinly sliced
• Kosher salt and freshly ground black pepper, to taste
• 1 ¹⁄₂ lb. celery root, peeled and roughly chopped
• 2 cups chicken stock
• 1 cup heavy cream
• 8 split beef marrow bones
• ¹⁄₂ cup distilled white vinegar
• 6 diver scallops
• Chicory or other peppery lettuce, to serve
• Celery leaves and fleur de sel, to garnish