Truffles and co.

Gourmet food

Scallops, confit tomatoes and chickpea cream with Summer Truffle

Ingredients For 4 People:

 

 16 Scallops

 

200g Tomatoes

30g Butter

Sugar

Salt And Pepper To Taste

Extra Virgin Olive Oil

90g Of Chickpea Cream With Summer Truffle

Procedure:

Cut The Tomatoes Into Wedges In Equal Parts And Lay Them With The Peel Facing Down On A Baking Sheet Lined With Parchment Paper. Season With Salt, Sugar, Thyme And Add Extra Virgin Olive Oil. Bake For 3 Hours At 90 °.

 

Scallop Procedure:

In A Non-Stick Pan Heat The Butter, Add The Scallops And Cook On Both Sides. Heat The Chickpea Cream And Make It Flow By Adding A Little Water If Necessary.

 

Plating:

Place The Cream Of Chickpeas And Summer Truffle On The Plate, Arrange The Scallops Evenly And Decorate With The Confit Tomatoes.