Serves: 4 | 15 min
- 16 Scallops
- 7oz (200g) Cherry Tomato Confit
- 1oz (30g) Butter
- Salt and Pepper just enough
- Extra Virgin Olive Oil
- 3oz Chickpea & Summer Truffle
Instructions for confit tomatoes:
Cut the tomatoes into equal slices and lay them on a baking sheet lined with oven- paper with the skin facing downwards. Dress with salt, sugar, thyme and oil.
Bake in the oven for 3 hours at around 194F°.
Instructions for Scallops :
In a non-stick pan heat the butter, add the scallops and cook on both sides. Heat the chickpea cream and make it fluid adding a bit of water, if necessary.
Lay the Chickpea Cream and Summer Truffle on a dish, place the scallops evenly and decorate with confit tomatoes.