Name: Frisée salad with scallops, white truffles, and Parmesan
Prep time: 30 min
Total time: 30 min
Yield: Makes 4 servings
Ingredients: 8 to 12 thin slices Parmesan; Salt and freshly ground black pepper; Cayenne pepper; 1 tablespoon sherry vinegar; Coarse salt or fleur de sel; 2 heads frisée or other lettuce, or a mixture (about 8 ounces total); 1 tablespoon balsamic vinegar; 1 tablespoon minced white truffle; 3 tablespoons extra-virgin olive oil; 8 to 12 thin slices white truffle (use a mandoline or vegetable peeler); 8 sea scallops, cut in half through their equator; 4 tablespoons butter

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
30 min

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

This is a fairly easy dish—it just costs a lot of money. If you’re lucky enough to have a white truffle, it is, however, really amazing. And if you double the quantities, it will serve as a main course for a special occasion.

You can use extra-virgin olive oil in place of the beurre noirsette; you can also omit the truffle, though, of course, the dish will not be the same. In any case, use only good Parmigiano-Reggiano here, the real thing.