Grilled scallops with truffle

Makes: 4
Preparation time: 50 minutes
Cook time: 40 minutes


  • 20 pieces fresh scallops
  • 400 g mesclun salad
  • 250 g butter
  • sherry vinegar
  • 2 tbsp of Filippo Berio balsamic vinegar
  • 1 cups of Filippo Berio extra virgin olive oil
  • Salt and pepper
  • Filippo Berio Truffle balsamic glaze


Clean and remove all dirt on the truffle, cut the truffle in 20 thin slices. In a pan slowly cook the butter until brown in colour, strain through a mousseline. Wash the salad and season with Filippo Berio extra virgin olive oil, balsamic vinegar, salt and pepper. Add sherry vinegar and a little bit of balsamic truffle glaze to the brown butter and mix well with a whisk. Place a bouquet of salad in the centre of a plate. Quickly grill the scallops and arrange them around the salad. Add a little salt and a little brown butter. You can add more balsamic truffle glaze on the salad.


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