Scallop carpaccio with black truffle, Jerusalem artichoke and 27-month Grana Padano mayonnaise

Claudio Sadler

For 4 people

1 egg
200 g of seed oil
60 g of 27-month of Grana Padano
10 scallops
30 g of amaranthus
400 g of Jerusalem artichoke
1 prized black truffle
1 teaspoon of balsamic vinegar
1 vanilla pod

Make a traditional mayonnaise with the eggs and seed oil. Add the grated Grana Padano and the balsamic vinegar, blend lightly in a processor to obtain a smooth consistency, with no lumps. Place the mayonnaise in a dispenser and store in the fridge.

Fry the amaranthus and place it on a sheet of kitchen paper. Clean and peel the Jerusalem artichoke and place it in a vacuum bag. Dress with extra virgin olive oil, salt, pepper and 1/8 of a vanilla pod, and steam for about 90 minutes. When cooked, tip it into a bowl and whisk energetically to obtain a rough purée. Spoon the purée into an icing bag and store it in the firdge (heat in a bain-marie before serving).

Cut the scallops into slices and dress them with oil, a little salt and lemon and leave them to marinate for a few minutes.

Draw a grid on a plate using the Grana Padano mayonnaise and sprinkle with the amaranthus. Place 6 slices of scallop on the plate, fill with the Jerusalem artichoke purée and cover with 6 slices of black truffle. Dress with a little anchovy oil and serve.