Scallop Ring with Potatoes and Truffles
Chef: Roger Souvereyns
Restaurant: Scholteshof - Hasselt, Belgium
Ingredients for 4:
Six large raw scallops
2 autumn truffles, each 20g
5 small potatoes with skin
4 drops of vinegar
1 tablespoon of cooking oil
1 tablespoon of extra virgin olive oil
1 teaspoon of lime juice
1 teaspoon of Traditional Balsamic of Modena
Salad:
12 leaves parsley
12 leaves wild celery
10 leaves tarragon
4 leaves mint
12 leaves young spinach
16 leaves purslane
16 leaves rocket salad
12 leaves chervil
Dress with lime juice, olive oil, pepper, salt, and a couple drops of olive oil
Preparation:
Cut the potatoes into 2mm thick slices and fry in the olive oil till crisp
Cut the scallops into 2mm thick slices and the truffles into 1mm slices
Grease a low ovenproof serving dish and ring the outside with potatoes, scallops, and truffles
Pepper and salt as needed
Place in a moderate oven
Fill the center with the salad
Prepare a vinaigrette dressing and pour over the ring
