Ingredients

• 20 fresh scallops
• cleaned
• corals removed
• 20g/1oz fresh black truffle
• cleaned
• sliced into 20 thin slices
• plus extra
• finely chopped
• 1tbsp oil
• 250g/9oz butter
• 400g/14oz mixed green salad leaves
• washed
• 1 tbsp olive oil
• 1 tsp balsamic vinegar
• salt and freshly ground black pepper
• 1 tsp sherry vinegar
• Note: This recipe originally uses Australian measurements. Equivalent measurements are as accurate as possible.

Directions

• Make a slit in the side of each scallop and insert one slice of truffle.
• Heat the oil in a frying pan over a high heat
• add the scallops and fry for 1-2 minutes on one side
• or until golden-brown
• Heat the butter in a separate frying pan over a low heat until brown. Strain through a fine sieve.
• Add the sherry vinegar and a little finely chopped truffle to the sieved brown butter and mix well with a whisk.
• Meanwhile
• place the salad leaves into a bowl. Add the olive oil and balsamic vinegar. Stir well and season
• to taste
• with salt and freshly ground black pepper.
• To serve
• divide the salad leaves between four serving plates. Arrange the scallops around the salad on each plate and spoon around some of the brown butter.