Scallops with truffle potato and lemon

Scallops are found in all of the world's oceans. Scallops are highly prized as a food source and I absolutely love them. This dish is an elegant, sophisticated and rich dish ideal for a more luxurious dinner like you might be planning for the holidays.

Ingredients ~ starter for 4

4 scallops

8 truffle potatoes

2-3 tbsp truffle butter

1 tbsp olive oil

4 tsp salmon caviar

pepper/salt

lamb's lettuce

black sesame seed

for the mayonnaise:

2 egg yolks, at room temperature

250 ml sunflower oil, at room temperature 

½ lemon, juice 

1 tsp mustard, at room temperature

¼ tsp salt

pepper/salt

for the sauce:

1-2 tbsp crème fraiche

1 tbsp white wine

 Preparation

• Boil the truffle potatoes in the peel until they are just not cooked. Peel and cut from the middle piece slices of ± 1 cm and set aside. 

• Remove the side muscles from the scallops. Place the scallops on their sides and cut them into three slices. Put away cold.

• Make the mayonnaise by mixing the yolks with the mustard, and ¼ tsp salt well with the hand mixer at medium speed. Let the hand mixer run while adding the sunflower oil drop by drop. As soon as you get a thicker emulsion, you can add a little more generous oil. Add the lemon juice to taste while beating. Finish to taste with salt and pepper.

• Make the mayonnaise sauce by stirring 1 tbsp of crème fraiche and 1 tbsp of wine in 4 tbsp of mayonnaise. To your taste you can add the second tbsp crème fraiche and possibly some mayonnaise.

• Melt the truffle butter and sauté the potato slices.

• Grease the scallops with olive oil and sprinkle with salt and pepper. Grill them briefly on a glowing hot grill.

Arrangement

Place a tablespoon of mayonnaise sauce in the middle of a plate and stack the scallops and truffle potatoes alternately with a scallop at the top.

Dress with a teaspoon of caviar, a few leaves of lamb's lettuce and sprinkle with some black sesame seeds.