Recipe quail egg with scallop and truffle sauce
YIELD: MAKES 4 SERVINGS
- 8 scallops
- 8 quail eggs
- Reduced cream gr 100
- Chopped Brumale Black Truffle Nero di Cognaro gr 30
- Eggs of snail 40 gr
- Julienned Brumale Black Truffle Nero di Cognaro 20 g
- Salt and black pepper
For the cauliflower cream
- Cauliflower 160 gr
- Onion 30 g
- QB chicken broth
Cut the onion into julienne, brown it with a little olive oil, add the cauliflower cut into strips and brown it.
Moisten it with the chicken broth, season with salt and cook for 25 minutes, then whisk well, sieve and set aside.
Scallops and quail eggs
Add the chopped truffles to the reduced cream and a little of salt.
Cook the scallops with “la plancha” style and quail eggs in a nonstick pan with a little of oil.
Serve the eggs on a plain dish together with the scallops.
Add the cream of cauliflower. Sprinkle with a bit of black truffle leaves to enrich the dish.