Scallops with Truffle Recipe

Preparation of the sauce: Finely chop the shallots. Sauté them without browning in the foaming butter and oil. Deglaze with the stock and let it reduce by half. Add the cream, salt, and pepper. Allow the sauce to simmer until it thickens. Set aside.

Preparation of the foam: Mix the hot broth (about 60 °C) with the oil and lecithin. Use an immersion blender or, as I do, a fish bubbler (reserved exclusively for the kitchen). Let it foam and collect the foam with a spoon to place it on the plate just before serving.

Preparation of the scallops: In a browned butter, sear the scallops for a maximum of 1 minute and 30 seconds on each side. Season each side with salt and pepper. Keep warm.

To finish, plate the dish: Place a small ladle of hot sauce in the plates. Add 3 pieces and against this, three slices of truffle. Place the foam in the center and serve.