A creation by Alexis Pélissou (former chef at Gindreau)

Ingredients for 4 persons

- 1 croustilot (country bread)

- 40 g of truffles

-120 g of foie gras

- 4 fresh shells

- 20 g of spinach

- 1dl olive oil

- 2dl peanut oil for the truffle oil

- Fresh coriander and seeds

- Juice of half a lemon

- 1 clove of garlic

Achievement

Clean the scallops and keep only the nuts

Keep them in the fridge

Clean and peel the truffles.

With the peels, make the truffle oil:

Lightly brown the truffle peels and add 2 dl of peanut oil. Let steep, strain through cheesecloth and set aside.

Toast

Cut the bread into slices 5 mm thick, then cut the rectangles of bread 2 cm by 10 cm. Brush them with truffle oil, toast them and lightly pass a grain of garlic on a surface. Season the young spinach leaves with olive oil, salt and pepper and place them on the bread.

Slice the scallops, season with lemon juice and olive oil.

Slice salt and pepper the foie gras. Season the thin truffle slices with salt, pepper and truffle oil.

Dressage

Arrange the scallops, foie gras and truffles alternately on the slice of bread.

Place on a plate with the additional seasoning.

Decorate with cilantro and a few baby spinach leaves.

Discover Alexis' recipes in the book: The truffle on the soufflé, published by Féret