Fresh Corn with Sea Scallop Salad: An airy and tasty salad entry. A great french salad recipe to start your holiday meals with a bouquet of flavors and fragrances.”
Preparation time: 30 minutes
Cooking: 3 min
Ingredients list for Fresh Corn with Sea Scallop Salad
- 250 g lamb’s lettuce (mache)
- 400 g of resh and firm St-Jacques nuts
- 5 cl of olive oil extra
- 80 g of truffles from Burgundy
- 1 lemon
- Guérande salt
- Black pepper from the mill
Preparation: Salad Recipe: Fresh Corn, St-Jacques and Truffles
Prepare the lamb’s lettuce, by cleaning and reserving the finest leaves to draw a crown on the plates during the presentation.
Cut the St-Jacques nuts in 3 mm thick slices. Arrange the bottom of a ovenproof dish, without overlapping. Add salt and pepper, then add 2 teaspoons of lemon juice (keep the peel to remove some zest).
Slice the truffles in thin slices as well.
Add them to the dish containing nuts St-Jacques, then drizzle everything with olive oil. Keep refrigerated.
Preheat oven to 180 ° C.
Arrange on each plate with a crown of lamb’s lettuce.
Put the dish St-Jacques nuts and truffles in the oven for 2-4 minutes, just to cool, without cooking.
Divide the sliced nuts St-Jacques and truffles in the center of the plates, alternating them. Drizzle with lemon juice in the dish.
Sprinkle some lemon zest and a little sea salt.