Greg Doyle, Grant King, Katrina Kanetani

Truffle, Scallop and Mascarpone Gratin

Name: Truffle, Scallop and Mascarpone Gratin
Yield: Serves 4
Cuisine: Australia
Ingredients: 40–60 small chervil sprigs, to serve; extra virgin olive oil, to serve; 4 tablespoons mascarpone cheese; juice of 1 lemon; sea salt and freshly ground black pepper, to taste; sea salt and freshly ground black pepper, to taste; 1 medium truffle, peeled and sliced into rounds (reserve all the trimmings); 8 large scallops without roe; 8 large scallops without roe; 1 teaspoon olive oil; 1 medium truffle, peeled and sliced into rounds (reserve all the trimmings)

Preparation info

Serves
4

Difficulty
Medium

Appears in

Pier

By Greg Doyle , Grant King and Katrina Kanetani

Published 2008

About

Ingredients

1 medium truffle, peeled and sliced into rounds (reserve all the trimmings)
8 large scallops without roe
1

Oceania
Australia
Sydney
Starter
Pescatarian
Gluten-free

Method

Peel the truffle, making sure you keep all the trimmings for other uses, and slice the truffle very thinly (for best results use a truffle slicer; if not, a mandolin). Slice the scallops into very fine discs about 3 mm (⅛