Truffle Carpaccio with champagne Vinaigrette

Truffle Carpaccio with champagne Vinaigrette

Image source: dourthe Bordeaux

Truffle carpaccio is such a versatile ingredient to level up your dish. Here is one of the recipes we recommend to impress guests and family!

 

Serving: 3~4 people

 

Carpaccio Ingredients

Champagne Vinaigrette Ingredients

  • 1 garlic clove, finely chopped
  • 2 tablespoons Dijon Mustard
  • ¼ cup champagne vinegar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons honey
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup extra virgin olive oil
  • 2 or 3 dashes hot sauce (Optional)

Instructions

 

  1. Fill a pan fitted with steamer basket with water,
  2. Bring water to a boil over a medium-high heat. Steam scallops for 3 minutes, until medium rare.(The scallops will become more firm and opaque)
  3. Cut into thin, round slices, 4~6 slices per scallop, and chill. Scallops can be made up to 8 hours before serving.
  4. Whisk together the garlic, mustard, vinegar, lemon juice, honey, hot sauce, salt, and pepper in a large bowl. Slowly whisk in the olive oil until the dressing is emulsified. (Alternatively, you can combine all the ingredients in a blender or a food processor and purée until smooth.)
  5. Put slices of truffle carpaccio on each scallop before serving and drizzle the sauce. Garnish with truffle salt and serve.

Recipe inspired by Wine Enthusiast and Epicurious


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