THE TRUFFLE-STUNG REEF DISKS
(Our Play on Greek Scallops with a Modern Sting)
Ingredients: 300g King Scallops, 2 cloves Garlic (minced), 50g Butter, 1 tsp White pepper, 1 tsp Salt, 1 tbsp Truffle oil, 50ml Dry White Wine, 1 tbsp Honey...
Ingredients
- 300g King Scallops
- 2 cloves Garlic (minced)
- 50g Butter
- 1 tsp White pepper
- 1 tsp Salt
- 1 tbsp Truffle oil
- 50ml Dry White Wine
- 1 tbsp Honey
Cooking Method
- The Scorch Sear scallops on high heat for 90 seconds until a rock-hard charred crust forms; remove.
- The Architect Melt butter and sauté garlic until it turns deep golden.
- The Bloom Add pepper and honey with a 20ml splash of wine; the sudden steam will release the meat sugars.
- The Silk Merge Whisk in the truffle oil off the heat until it forms a thick, earthy white silk.
- The Marriage Return scallops for 30 seconds; toss until lacquered.
- The Final Flourish Top with raw fresh chives and extra lemon zest.
