Marinated scallops, jerusalem artichoke and truffle

INGREDIENTS

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
3 topinambur
seeds oil

METHOD

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.