Serves 4

  • 4 fresh sea scallops
  • 1 truffle, grated (optional)
  • 4 large Tête de Moine Shavings
  • 1 plum tomato (skinned, seeded & diced)
  • 4 strips of Parma Ham
  • 3 fl. oz lemon oil
  • frisée fettuce for 4
  • 3 fl. oz balsamic vinegar
  • fresh herbs


  1. In a salad bowl, mix together the frisée lettuce, tomato, grated truffle and fresh herbs (goriander, chives, chervil).
  2. Divide equally and centre on 4 plates.
  3. In a hot pan sear the scallops in a small amount of olive oil, 1 minute on each side. Remove and pat dry. 
  4. Place the scallop on the plate at 12 o'clock, the parma ham strips at 4 o'clock and the Tête de Moine at 8 o'clock.
  5. Lightly mix the lemon oil and balsamic vinegar together, drizzle over everything and serve. BON APPETIT!