Marine salad with scallops and Périgord truffle
recette a la truffe

Using a fork, make an emulsion of truffle oil and a teaspoon of fine Dijon mustard, dilute with a tablespoon of vinegar (for example Xeres) and add half a teaspoon of sugar and a pinch of salt. Pour over a small portion of mixed salad, arrange one or two scallops on top that have been fried in a pan on both sides in foaming hot butter (don't let the butter burn!), and season with 'fleur du sel', 5 peppercorns mix and a dash of balsamic vinegar. You can add some peeled shrimps. Grate fresh or frozen Périgord truffle (still frozen for easier grating) over the top.

att White dry Bergerac or a Champagne brut tradition Christian Patis. Gorgeous!