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Scallops and black truffle are great together and this dish may be served as an appetizer or a larger portion as an entrée.

 12 to 14 day boat scallops medium or large
 2 tablespoons of extra virgin olive oil
 1 lbs. corona beans soaked overnight and strained.
 1 tbls Truffle paste or 1 tsp truffle oil
 2 strips of apple wood smoked bacon chopped ¼ pieces 1 cup of chicken stock
 ½ tsp chopped thyme
 Flake sea salt and cracked black pepper to taste
 2 tablespoons of unsalted butter

Make sure to have your beans soaked for at least 12 hours or overnight. Place beans in large pot, cover them with water and a pinch of salt, then bring to a boil and let simmer for an hour until beans are soft then strain and keep warm Note: Bite into at least 3 to make sure they are soft, these beans cook unevenly.


Clean scallops and season with kosher salt and freshly ground black pepper. Set a large saute pan over high heat and add olive oil. Once heated, add scal- lops and cook undisturbed for 2 to 3 minutes on each side until well browned, set aside and let rest, Add lemon juice, chicken stock, thyme and butter let re- duce for 2 minutes then add truffle paste or truffle oil then add beans to warm up. Divide up mixture between 4 shallow bowls and arrange scallops on top. Serve and garish with shaved black truffles if available.