Capesante Scallops with Truffle Powder - Chef Recipe by Paolo Masciopinto


4 large Canadian scallops
2 corn cobs
1/2 brown onion
2 Tbs extra virgin olive oil
150 ml lime juice
100 ml water
1 g agar
50 g Maltodextrin
30 ml truffle oil
Bernet salad leaves


Corn puree:

Dice onion and sweat off in a pan with a little oil. Add corn shaved off the cob and cover with vegetable stock or water.

Boil for one hour, topping up with stock or water if needed. Blitz to a puree consistency, while slowly adding extra virgin olive oil.

Lime jelly:

Mix lime juice, water and agar together in a pot and bring to the boil. Once boiling, remove from the heat and place in the fridge for the jelly to set. Once set, blitz with a stick blender until a gel-like consistency is created.

Truffle powder:

Add Maltodextrin to a bowl and slowly incorporate truffle oil with a whisk.

To serve:

Sear scallops to golden brown on both sides. Serve in the half shell, on top of the corn puree and finish with a single lime dot. Add three or four Bernet salad leaves and cover scallops with truffle powder.

Chef's Recipes

Recipe Categories

What's in Season For September

What's in Season For September

When spring has sprung, there is only one kind of fruit that must be present; the exotic kind.