Pan Fried Scallops with Winter Black Truffles

Ingredients:

Fresh Sea Scallops from market (better to reserve the XL size one from your regular fishmongers in advance)
mash potato
cauliflower
winter black truffle
black truffle paste
black truffle olive oil


How to Make:
1. Pre-slice the black truffle and keep it in the fridge (best in your risotto container)>

2. Cauliflower - only pick the florets, blanche for 3-4 min with some salt. (best not to make them over soft but retain some crunchiness). Then drain the water.

3. Prepare the mash potato: peel skins off potato, boil them in water until soft (usually takes around 20-30min, remove water, put potato back to pot again, and then to medium heat to remove the last bit of water still inside the potato. Then mash them with a masher, adding salt, butter and milk until soft and creamy. Add a dash of black truffle olive oil too.

4. Quickly stir fried the blanched cauliflower with black truffle olive oil and 1-2 tbsp of black truffle paste.

5. Wash and wipe dry the scallops. Season them with salt. Heat up a frying pan, once hot, add some olive oil and add the scallops - each side for around 2min (without turning or stirring). Once browned, turn out to the other side.

6. Line the plate with mash potato, then the caulifower on top, then the scallops. Lastly, sprinkle the black truffle slices around the plate and serve.

Enjoy!