Pan-Fried Scallops with Fresh Black Truffle Drizzled in Brown Butter Vinaigrette recipe

The combination of scallops and truffles may seem outlandishly extravagant, but actually it only takes a little truffle to exert a powerful flavour, and the recipe itself is extremely simple. The elements of earthy truffle and sea scallop work together beautifully to make a luxurious treat. Serves 4.


For the scallops:
20 fresh scallops, cleaned, corals removed
20g/1oz fresh black truffle, cleaned, sliced into 20 thin slices
1 tbsp oil

For the brown butter vinaigrette:
250g/9oz butter
2g fresh black truffle, finely chopped
1 tsp sherry vinegar

For the salad:
400g/14oz mixed green salad leaves, washed
1 tbsp olive oil
1 tsp balsamic vinegar
1 pinch mixed herbs
Salt and freshly ground black pepper


  1. Make a slit in each scallop and insert a slice of truffle

  2. Heat the oil over a high heat and fry the scallops for 1-2 mins on one side until they are a golden brown.

  3. In a separate pan, heat the butter over a low heat stirring frequently until it browns. Strain through a fine sieve and combine with the sherry vinegar and finely chopped black truffle. Whisk well.

  4. Mix together the olive oil, balsamic vinegar and mixed herbs, and season. Toss the salad leaves in this dressing.

  5. Divide the salad between four plates and arrange the scallops round the outside of each, 5 per plate. Drizzle the brown butter around the scallops.

Recipe Details:

  • Author: Jane Flett.
  • Published:

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