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