BELDI LEMON AND TRUFFLE MARINATED SCALLOPS WITH CELERIAC REMOULADE
BY CHEF RABIH FOUANY
CULINARY CONSULTANT CHEF
MEMBER OF THE “ACADÉMIE CULINAIRE DE FRANCE”
Serves 4 | Preparation time 40mins
INGREDIENTS
8 fresh Scallops (remove the coral)
Rocca salad for 4
4 tbsp. black truffle paste and olive oil
Apple batons
Microgreens
400 g Celeriac (peeled and sliced into fine julienne sticks)
30 g Dijon mustard
60 g mayo
10 g chopped capers
10 g chopped chives
10 g chopped fresh tarragon
5 g lime zest
90 g extra virgin olive oil
45 g preserved Beldi lemon (puree)
4 g grated black truffles
10 g white truffle oil
20 g honey
6 g Maldon salt
2 g ground black pepper
PREPARATION
Whisk together olive oil, beldi lemon puree, truffle oil, honey, salt, and pepper until emulsified to create the dressing. Finely grate the black truffle into the dressing, and refrigerate the mixture for one hour to develop aromas and flavors.
Rinse and dry the scallops with a kitchen towel. Cut the scallops into thin slices and arrange them on a flat tray covered with cling film. Brush both sides with the lemon-truffle dressing.
Place the celeriac fine julienne in a bowl filled with water and lemon juice to prevent it from turning brown. In a separate stainless bowl, whisk together Dijon mustard, mayo, capers, chives, lemon zest, and tarragon. Drain the celeriac and toss it in the dressing, letting it soften for 20 minutes before serving.
Using a round mold, arrange the Rocca leaves and celeriac remoulade in the middle of the plate. Top with marinated scallops and sprinkle microgreens over the top. Garnish with truffle dressing and apple batons around the dish. Season with Maldon salt and black pepper, and serve immediately.
