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Erquy scallops tartar and black truffle salad dressing: recipe by Franck PAGET
Ingredients : Serves 4
260g (9oz) scallops.
10ml (1 tbsp) virgin olive oil.
2 sprigs of chervil.
1 pinch of paprika.
the zest of half a lemon.
1 pinch of ground black pepper.
Garnish
1 packet of perilla.
1 beetroot germ.
100g (4oz) Granny Smith apple
Truffle salad dressing
30ml (3tbsp) peanut oil.
35ml (3 ½ tbsp) truffle juice.
8g (1/3oz) ground black truffles.
5ml (1 tsp) lemon juice.
10ml (1 tbsp) truffle oil.

Preparation :
Trim the scallops with a sharp knife; add the lemon zest, salt, paprika, olive oil, and chervil.

Preparing the black truffle dressing:
Mix the truffle juice, peanut oil, lemon juice, and truffle oil, seasoning. Put aside.

Arrange harmoniously in a circle; place on top the beetroot germ, and the Granny Smith apple sticks crossed above. Finish by sprinkling the truffle salad dressing and decorate with the perilla.

Nutritional information :
Scallops have a fine texture, a refined taste and are a source of essential vitamins and minerals.

© 2009 Recipe for LeDiet by the renowned chef Franck PAGET, ‘La Chinoiserie’ restaurant, The Hyatt Regency Hotel in Paris-Madeleine (8th), France
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