The recipe
Grilled scallops with truffle
Difficult
4
1 hr–1 hr 30 mins
- Preparation time
- 50 minutes
- Cooking time
- 40 minutes
Ingredients
- 20 pieces fresh scallops
- 400 g mesclun salad
- 250 g butter
- sherry vinegar
- 2 tbsp of Filippo Berio balsamic vinegar
- 1 cups of Filippo Berio extra virgin olive oil
- Salt and pepper
- Filippo Berio Truffle balsamic glaze
Cooked With
This balsamic glaze is made with truffle that is one of the most precious ingredients in Italian and International culinary traditions. The scents and the unique flavour are worldwide recognised and our Truffle Balsamic Glaze can be paired to several dishes, from meat cooked in every possible way, to cheese, mild or strong, hard or soft. Perfect also on grilled vegetables and on a Parmesan Risotto. Why not trying it on boiled eggs or frittata with herbs or onions.
Method
Clean and remove all dirt on the truffle, cut the truffle in 20 thin slices. In a pan slowly cook the butter until brown in colour, strain through a mousseline. Wash the salad and season with Filippo Berio extra virgin olive oil, balsamic vinegar, salt and pepper. Add sherry vinegar and a little bit of balsamic truffle glaze to the brown butter and mix well with a whisk. Place a bouquet of salad in the centre of a plate. Quickly grill the scallops and arrange them around the salad. Add a little salt and a little brown butter. You can add more balsamic truffle glaze on the salad.