Ingredients for 4 people
150 g cauliflower
30 g Truffle butter
8 scallops
400 g little asparagus
Milk
Lemon juice
Thyme & garlic
Extra virgin olive oil
Salt and pepper
Recipe:
Select the most tender part of cauliflower, cutting it finely and braising it in a pan with 15 g of truffle butter and a sprinkle of salt. Cover it with milk and continue cooking until the cauliflower becomes tender. When finished, put it in a blender to obtain a puree. Add the remaining truffle butter and flavour it with salt and pepper. Scald the asparagus aside in abundant salted water and drain them al dente. Brown only one side of the scallops into a pan with a drizzle of extra virgin olive oil and one garlic clove. End them with a squeeze of lemon juice, a sprinkle of salt and a twig of thyme.
Serve the dish with scallops, cauliflower puree, asparagus and add some truffle sauce to taste.
* Recipe by Appennino Fungi et Tartufi
