Elegant Erquy Scallop Tartare with Truffles: Alain Passard's Gourmet Recipe

• 36 scallops
• 40 g fresh truffle
• 5-6 branches chervil
• 4 tablespoons walnut oil
• 1 tablespoon sherry vinegar
• Fleur de sel
• For the salad:
  1 handful lamb’s lettuce
• 1/2 bunch watercress
• 2 tablespoons walnut oil
• 1/2 tablespoon sherry vinegar
• Salt, ground pepper
• 2 slices country bread

Difficulty: [usr 3]

1. Open the scallops: Slide a small sharp knife between the shells, detach from the flat shell, and remove the beard and black gut. Discard them but reserve clean shells.
2. Rinse scallops, pat dry, and dice into 1/2 cm cubes on a board.
3. Finely dice the truffle and chop chervil. In a bowl, combine diced scallops, truffles, chervil, 4 tablespoons walnut oil, 1 tablespoon sherry vinegar, and 2 pinches fleur de sel. Mix gently and marinate in the fridge for 1 hour.
4. Brush and rinse reserved shells; let dry.
5. For the salad: Sort and wash lamb’s lettuce; trim and wash watercress. Dry greens. Emulsify 2 tablespoons walnut oil, 1/2 tablespoon sherry vinegar, salt, and pepper. Toss with greens.
6. Toast country bread slices and cut into dice for croutons.
7. Divide salad on plates, surround with croutons. Spoon tartare into shells and place atop the salad.

Source: Recipe by Alain Passard – L’Atelier de Alain Senderens. This refined dish showcases Passard's mastery of fresh, seasonal ingredients.