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Ingredients

For the sweet corn cream

  • 10 grams butter
  • 50 grams corn kernels
  • 30 milliliter chicken stock
  • 40 milliliter cooking cream
  • Salt

For the truffle sauce

  • 50 grams mayonnaise
  • 3 milliliter white truffle oil
  • 30 grams garlic
  • 10 milliliter cream
  • Salt and black pepper

For the scallops

  • 4 fresh sea scallops, cleaned
  • 15 milliliter Olive oil
  • 10 grams butter
  • 4 quail eggs
  • Salt and black pepper
  • 1 small black truffle, brushed clean

For serving

  • Micro sprouts (amaranth, alfa or fennel)
  • Mache
  • Extra-virgin olive oil
  • Sea salt & black pepper

Method

  1. For the sweet corn cream: Melt the butter and add the corn kernel. Stir over high heat for a few minutes and add the stock and cream. Bring to a boil and simmer for about 10 minutes. Transfer to a food processor and blend until smooth. Push the cream through a fine sieve and discard the pulp. Season with salt. Keep warm or reheat before serving.
  2. Truffle cream: Add white truffle oil to basic mayonnaise and some cream. Season well.
  3. Season the scallops with salt and pepper. Heat a large skillet until very hot. Add olive oil and sear the scallops until golden brown (about 1 to 1/2 minute on each side) adding the butter halfway through the cooking time to give them a rich golden color.
  4. Meanwhile, in a nonstick pan heat the remaining olive oil. Carefully crack the eggs open with the tip of a knife and drop them into the hot pan. Fry for 1-1½ minutes until the whites are opaque and firm, but the yolks are still quite runny like sunny side up. Transfer to a plate and keep warm.
  5. Ladle some of the warm sweet corn cream on each plate, top with 4 scallops, cut thin slices of black truffle and place on side of each scallop. Carefully place a quail egg in front. Top each scallop with fleur de sel, black pepper and micro sprouts. Garnish each plate with mache salad tossed with olive oil and a little sea salt.

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