Scallops on Potato Platter with Truffle Oil
Appetizers • Mediterranean
Description
Scallops on Potato Platter with Truffle Oil
Ingredients
- Scallops 5 oz
- Potato 5 oz
- Parmesan Cheese 0 oz
- Orange zest 0 oz
- Butter 0 oz
- Olive Oil 0 fl oz
- Truffle Oil 0 fl oz
- Arugula 0 oz
- Marinated cherries 0 oz
- Chives 1 piece
- Thyme 1 piece
- Ocean salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Sear the scallops on both sides in olive oil with thyme. Season with salt and pepper.
Step 2
Separately, boil the potato and pass it through a sieve, then add lime zest, grated Parmesan cheese, and butter. Season with salt and pepper.
Step 3
Gently warm the arugula and cherry tomatoes in olive oil.
Step 4
Using a ring mold on a plate, layer the potato puree, then symmetrically arrange the scallops on top, followed by the arugula and cherry tomatoes. Garnish with thyme and chives, and drizzle with truffle oil.
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