Truffle, Scallop and Mascarpone Gratin



  • 1 medium truffle, peeled and sliced into rounds (reserve all the trimmings)
  • 8 large scallops without roe
  • 1 teaspoon olive oil
  • juice of 1 lemon
  • 4 tablespoons mascarpone cheese
  • extra virgin olive oil, to serve
  • 40–60 small chervil sprigs, to serve
  • sea salt and freshly ground black pepper, to taste


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 ( inch) thick.

Very lightly drip a couple of drops of olive oil onto each plate and smear all over. This is very important to prevent the scallops and truffles sticking to the plates when you put them under the grill (broiler). Start by arranging the scallop discs over the plate, then alternate with the truffle discs, just slightly overlapping each other until the plate is nicely covered.

Mix the lemon juice with the mascarpone and drizzle over the scallops and truffles. Place each plate under the grill until the scallops are just starting to cook. Finish with a splash of extra virgin olive oil, a sprinkling of chervil, and salt and pepper. Serve immediately.