Capesante Scallops with Truffle Powder - Chef Recipe by Paolo Masciopinto

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.

Recipe provided by Sarti

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