For 5 people
20 large scallops
500 ml vegetable nage
70 gr lemon juice
15 g sliced black truffle
5 jerusalem artichoke
150 g extra vergin oliv oil
10 g salt
For the garnish
1 bunch of wild rocket
Peel the artichokes and slice on a mandolin as thin as possible.
Place all ingredients in a sous vide bag. Seal then boil a large pan of water.
Put the bag into the water and boil for 6 minutes. Remove the bag and leave to cool.
Use after minimum 1 day marinating.
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