Ingredients
20 pieces of fresh scallops
400g/14oz mixed green salad leaves
1 piece fresh truffle around 20g/1oz
250g/9oz butter
1 dash olive oil
sherry vinegar
balsamic vinegar
salt, pepper, grey salt

Note: This recipe originally uses Australian measurements. Equivalent measurements are as accurate as possible.

Method
1. Clean and remove all the dirt on the truffle, cut the truffle in 20 thin slices.
2. Open each scallop and insert one slice of truffle. Close the scallops.
3. In a pan slowly cook the butter until brown in colour, strain through a mousseline.
4. Wash the salad and season with olive oil, balsamic vinegar, salt and pepper.
5. Add sherry vinegar and a little finely chopped truffle to the brown butter and mix well with a whisk.

To Serve:
1. Place a bouquet of salad in the centre of a plate.
2. Quickly grill the scallops and arrange them around the salad.
3. Add a little sea salt and a little brown butter.
4. You can add more truffle on the salad.