One of the easiest recipes I know, and also one of the most elegant.
Detach the scallops with their coral from their shells and rinse and pat dry both. Salt and pepper both sides of the scallops, then replace them in their shells. Put the shells on a baking tray.
Preheat the oven grill to high. Spoon 1 heaped teaspoonful of truffle butter onto each scallop and sprinkle lightly with breadcrumbs. Put under the grill for a couple of minutes, until the butter has melted and the scallops are just cooked through and nicely golden. Serve at once.
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