Cooking Lab - Seared Scallops Salad w Shaved Black Truffle (稀有干貝黑松 露一口吃)

Pan-seared sashimi scallops served with fresh black truffle make this an elegant appetizer that sure to impress your dinner guests. 

I am not using the second derivatives of truffle products, like truffle butter or truffle oil etc. Tonight, it's all about the real deal. A fresh black truffle came all the way from WA and I intend to put it to good use.


(c) GMV - Got My Vote!

今晚的前菜是來自北海道的超大干貝，上面灑上一片片的黑松露。只能豪邁的一口吃。

有黑鑽石之稱的黑松露，算是個珍貴食材。

Ingredients:

- 12 sashmi grade sea scallops 
- 2 slices of Italian prosciutto 
- 10g fresh black truffle 
- 2 cherry radish 
- 2 lebanese cucumber 
- 4 cherry tomato 
- 50g brocolini 
- 20g baby snow pea sprout 
- 20g fresh bean sprout 
- 1 Cara Cara navel orange 
- 30ml lemon-infused olive oil 
- Sea salt flake 

Instructions:

1.Thinly slice the cherry radish into disks.

2.. Skin the Cara navel orange and cut into cubes.

3. Slice Lebanese cucumbers into thin ribbons.

4. Add some ice cubes to keep fresh.

5. Preheat the oven and bake the prosciutto slices till crispy.

6.  Break the baked prosciutto into fine pieces.

7. Pat dry the scallops in paper towels.

8. Cure the scallops in the lemon-infused olive oil.

9. Fire up the blow torch and sear the the top of scallops for 30 seconds.

10. Remove from pan and lightly season with sea salt flakes.

11. The scallops should be very juicy and bouncy at touch.

12. Use the remaining oil to quickly saute the brocolini.

13. On a large serving plate, plate up all the garnishes.

14. Place the seared scallops on the cucumber slice.

15. Top with baked prosciutto crumbles.

Ah-ha, the little precious black truffle gem is ready to make its debut.

Right before serving, freshly grated truffle on top.

One major problem of doing this fine-dining style dishes is that the guests are hungry for more. 

...and since the kitchen is so accessible, they wanted another serving. 

So in this variation 2, I dressed the salad a bit more substantially.