It might be date night, it could an anniversary, or you might just feel like treating yourself. Either way, sometimes it's worth making something impressive, and William Drabble's carpaccio of scallops is just that
12 very fresh hand dived scallops (must still be alive in the shell)
4 Jerusalem artichokes
1 tbsp white wine vinegar
1 tbsp water
1 tbsp egg yolk
1 tbsp white truffle oil
8 tbsp vegetable oil
Squeeze of lemon juice
Ground black pepper
Sliced truffle (preferably white)
12 thin chive batons
Salad mache leaves
Remove the scallops from shell and check for freshness. Remove the mussel and chain from scallops and discard. Wash the scallops in iced water and place onto a clean cloth on a tray. Refrigerate for a couple of hours until the scallops start to firm up in the fridge.
In the meantime, peel the Jerusalem artichokes and slice into rounds about 3mm thick. Place into a pan with enough water just to cover, add some salt, bring to the boil quickly and refresh in iced water. The artichokes need to retain a little crunch to give the dish texture.
To make the dressing, put the egg yolk, vinegar and water into a bowl and whisk and a pinch of salt and some ground black pepper gradually whisk in the oils until it emulsifies like a light mayonnaise. Taste and season with a little lemon juice and more salt and pepper if it needs it.
To assemble the dish, slice the scallops about 2mm thick and lay them onto the plate neatly. Season with a little salt and lemon juice. Lightly pour a little of the truffle dressing over the scallops, rubbing it over them with the back of a spoon.
Sprinkle the blanched Jerusalem artichoke over the scallops and a few small chive batons, finish off with a few salad mache leaves and, if in season, grate some white truffle over the top.