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Griddled scallop on a bed of creamed truffle-flavoured potato and baby vegetable vinaigrette


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Pendiente traducción.


First of all, it is important to clean the scallops well in cold water, so as to remove any possible grit they may contain. Then remove the roe and set the scallops aside.

Next, place the peeled, roughly sliced potatoes (snapping them before cutting all the way through so that they release their starch) in a wide aluminium or stainless steel pan with low sides (the type usually used for poaching or braising) with olive oil and garlic and cook them until the potato is soft enough to blend.

Then blend the potatoes in a Thermomix (if you have one, as the resulting cream is finer), adding the white truffle oil (which will give it a particular aroma) and salt to taste. Strain and set aside.

Now finely chop the vegetables in brunoise and place them in a dish with a touch of oil, which will add a shine as well as flavour.

Finally, sear the scallops on the griddle, just a minute each side, and sprinkle salt flakes over them. The strong saltiness of the flakes is reminiscent of the sea and increase the flavour of the scallop.

Place the cream of potato on the bottom of a deep dish, the scallops on top surrounded by a ring of baby vegetables. As a finishing touch, decorate the scallops with chives. This is a simple dish that will afford you moments of true pleasure.

Where to try it

It has become a classic at the restaurant El Perro que Fuma.
Griddled scallop on a bed of creamed truffle-flavoured potato and baby vegetable vinaigrette
  • 8 scallops
  • 400 gr. potatoes
  • 2 dl. virgin olive oil
  • 2 dl. white truffle oil
  • 2 dl. olive oil
  • 1 small courgette
  • 1 small red pepper
  • 4 baby carrots
  • 2 cloves garlic
  • Chives
  • Salt and salt flakes