Raw Scallops From Erquy Recipe

Time30m

Serves2

Candied Jerusalem artichokes, truffle

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Ingredients

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1
Candied Jerusalem Artichokes
Peel the Jerusalem artichokes and slice them thinly. In a saucepan, combine sugar and water over medium heat until the sugar dissolves. Add the sliced artichokes and simmer for about 15 minutes until they are tender and translucent. Remove from heat and let cool.
2
Prepare the Scallops
Rinse the scallops under cold water and pat them dry with a paper towel. Season lightly with sea salt.
3
Plate the Dish
On a serving plate, arrange the scallops in a circular pattern. Drizzle truffle oil over the scallops. Place a few pieces of the candied Jerusalem artichokes around the scallops.
4
Garnish
Shave fresh black truffle over the top and sprinkle microgreens around the plate for garnish. Serve immediately.