Frisée salad with scallops, white truffles, and Parmesan

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.