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Scallops marinated in Plantin black truffle juice
> Estimated gourmet budget for the entire recipe: €20–25 per person
Ingredients
> 16 fresh scallops
> 100 g Plantin black truffle juice
> 0 to 40 g fresh Plantin black truffle or Plantin preserved truffle pieces
> 2 teaspoons lemon juice
> 2 tablespoons olive oil
> Salt, freshly ground pepper
Marine elegance enhanced by Plantin black truffle
Beneath their pearly surface, the scallops reveal their full delicacy when paired with Plantin black truffle. This recipe celebrates the balance between the briny freshness and the woody depth of the truffle jus. A dish where every flavor finds its place in a subtle harmony, worthy of a gourmet table.
The scallop and black truffle pairing exemplifies Plantin’s promise: to elevate nature without artifice.
Cook this recipe with Plantin products
Marine elegance enhanced by Plantin black truffle
Rinse the scallops in clear water, then carefully pat them dry with paper towels. This step is essential to ensure a tender texture and a well-balanced marinade.
In a bowl, mix the lemon juice and Plantin black truffle juice. Add olive oil, then season with salt and pepper. You can also add some fresh herbs, such as basil or chives, for a vegetal touch. Immerse the scallops in this mixture and let them marinate for about 10 minutes in the refrigerator.
If in season, incorporate finely chopped fresh Plantin black truffle into the marinade. Otherwise, use Plantin preserved truffle pieces. Mix carefully with a drizzle of truffle oil to enhance the aromas.
For a contrast of textures, sear the scallops in a pan for 1 minute on each side to lightly brown them while keeping the center tender. Plate immediately.
Arrange the scallops on plates, generously drizzle with their fragrant marinade, and sprinkle with some truffle shards. Serve immediately to preserve the dish’s delicacy.
Chef Plantin’s tip(s)
Choose large fresh scallops for a creamier texture after marinating.
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Add a drizzle of truffle oil just before serving to enhance the aromas without overpowering them.
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Serve this appetizer with a glass of floral white wine, such as Viognier or Chablis, for a perfect pairing.
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