Ingredients

Steps

• Cut a slit into the side of each scallop and insert a slice of truffle.
• Fry scallops in oil over high heat for 2 minutes until golden-brown.
• Heat butter in a pan until brown and strain through a fine sieve.
• Whisk sherry vinegar and chopped truffle into the sieved brown butter.
• Toss salad leaves with olive oil, balsamic vinegar, salt, and pepper.
• Plate the salad, arrange scallops around it, and drizzle with brown butter.