Grilled scallops, artichokes and winter truffle | Franck Cerutti

Ingredients for 4 people

For the scallops

• 20 medium-sized scallops with shells
• 1 clove of garlic
• 3 shallots
• Butter to taste
• 1 Menton lemon
• 1 branch of dried fennel
• 1 sprig of thyme
• 1 liter of vegetable stock
• 10 cl white wine
• Thyme

Procedure

Open the shells with a knife, scraping the flat top of the shell. Getting rid of the nerve, remove the scallops with their beards. (You can alternatively have the fishmonger open them for you.)

Pull out and set aside the beard that surrounds the scallops. Rinse the scallops under tap water and place them cool on paper towels. The beard of the scallops should be repeatedly washed so that it no longer contains any kind of dirt.

Melt a knob of butter in a saucepan, add the beards and strain them through a strainer, saving the juice. Turn the heat back on under the barbs in a knob of butter. Add the chiseled shallots and garlic clove. Deglaze with white wine and add the lemon cut into wedges, dried fennel, a sprig of thyme, and the cooking juice set aside earlier. Add the vegetable stock and cook over covered heat for 1 hour at 140°C.

For the artichokes

• 11 purple artichokes from Provence
• Wine, vegetable stock and oil to taste

Procedure

Remove the leaf and turn the artichokes, scooping out the heart by removing the hay. Cut the artichokes in half, preserving the 2 parts in water and lemon.

Chop 3 artichokes with a knife, and then cook them in a saucepan with olive oil. Deglaze with white wine, and drizzle with vegetable broth. Cook thoroughly and then mix with a mixer in order to obtain a fine puree.

Soften the artichokes in the olive oil, deglaze with a little white wine, let it reduce and wet with the vegetable broth, checking the cooking level with the tip of a knife.

Strain the juice from the barbs and correct the seasoning (you can also add a few truffle filings, if you have them)

Dish composition

• Valerianella o rucola
• 30 g di tartufo bianco d’Alba (o nero di Provenza)

Procedure

Cook the scallops on a barbecue (or in a frying pan) with a little olive oil, on both sides, but being careful not to overcook. Meanwhile, let the artichokes brown on the barbecue.

Arrange some of the puree at the bottom of the plate, then add the scallops. Emulsify the juices by adding a tiny bit of butter inside, cut the raw artichokes with a knife or mandoline, dress them with the olive oil and lemon, and sprinkle a few washed valerian (or arugula) leaves on top. Finally, pass a grating of fresh truffle.