Scallops on leek cream sauce and truffle


Maurizio Ferrari

Serve 1

In a saucepan, pour the cream, the Leek sauce, a drop of Broth and reduce the liquid for few minutes. Heat the Truffle Cream with a drop of broth. In a pan, melt the butter with the Extra Virgin Olive Oil, a sprig of thyme and brown the scallops in it, season with a pinch of salt and white pepper. On a plate, arrange the leek sauce in the center, top them with the scallops and the Truffle Carpaccio. Spread the truffle cream on both sides of the plate and finish with a drizzle of EVOO.