Greg Doyle, Grant King, Katrina Kanetani

Scallop and Truffle Sandwiches

Name: Scallop and Truffle Sandwiches
Yield: Serves 4
Cuisine: Australia
Ingredients: about 80 g (2¾ oz) fresh black or périgord truffles (see note); about 80 g (2¾ oz) fresh black or périgord truffles (see note); sea salt and freshly ground black pepper, to taste; sea salt and freshly ground black pepper, to taste; 12 large scallops, roe removed, sliced lengthways to 8 mm (⅜ inch) thick; lescure butter (see note); 12 large scallops, roe removed, sliced lengthways to 8 mm (⅜ inch) thick; extra virgin olive oil, for frying; 8 thin slices sourdough bread

Preparation info

Serves
4

Difficulty
Easy

Appears in

Pier

By Greg Doyle , Grant King and Katrina Kanetani

Published 2008

About

Ingredients

8 thin slices sourdough bread
extra virgin olive oil, for frying
12 large scallops, roe r

Oceania
Australia
Sydney
Sandwich
Starter
Pescatarian

Method

Preheat the oven to 200°C (400°F/Gas 6).

Lightly toast the bread on each side, making sure you don’t overcook the slices as they need to be placed in the oven later.

Lightly coat the base of a frying pan with olive oil and bring to a high heat. Sear the