Recipe for Scallop Tartare with Cream & Truffles

Wash, peel, and chop the celery into small cubes. Place the cubes in an oven-safe dish with a drizzle of olive oil, salt, and pepper. Bake for 20 minutes at 200°C.

Rinse and cut the scallops into small cubes. In a bowl, mix the scallops with the lemon juice and walnut oil. Marinate for 30 minutes in the refrigerator.

At the time of serving, add the shaved cheese and the chopped herb to the bowl, season with salt and pepper, then gently mix.

To finish, distribute the preparation into four deep plates and place a scoop of cream and truffles on top of each plate, shaped using a teaspoon.