Difficulty:[usr 3]
Open the scallops. Insert the blade of a small, sharp knife between the two shells, slide the blade along the flat shell and peel off the muscle holding the attached mollusk. Drop the contents of the shell onto the work surface with the knife. Remove the nuts from the bards and the small black gut that surround them. Discard barbs and gut, but keep the shells hollow.
Prepare the scallops. Wash them and dry them carefully. Put them on a board. Cut them into half-centimeter dice with a knife.
Place the truffle on the work surface and cut it into very small dice. Wash the chervil and chop finely with a knife. Put the diced scallops, diced truffles, chopped chervil, 4 tablespoons of walnut oil, 1 tablespoon of sherry vinegar and 2 pinches of fleur de sel in a salad bowl. Gently mix everything together and leave to macerate in the fridge for 1 hour.
Brush and rinse the hollow scallop shells. Let them dry.
Prepare the salad. Sort the lamb's lettuce and wash it. Cut the tough stems from the watercress and wash it. Spin those salads. Mix the oil and vinegar with a little salt and pepper. Emulsify the sauce, pour it over the lamb's lettuce and watercress, then mix.
Prepare the croutons. Toast 2 slices of country bread, then dice them.
Divide the salad on the plates and surround it with some croutons.
Spoon the hollow shells of the scallops with the mixture of marinated mollusks and truffles and place the shells in the center of the plate, on the lamb’s lettuce and watercress salad.
Source:recipe by Alain Passard – L’Atelier de Alain Senderens
