Seared King Scallops with Wilted Chicory and Truffle Dressing

A tasty and quick meal.


  • 10 each king scallops
  • 1 head chicory
  • 10 ml lemon juice
  • 10 ml hazelnut oil
  • 5 g castor sugar
  • 10 g butter
  • truffle dressing
  • 2 tblsp white truffle oil
  • 1 ½ tbsp extra virgin olive oil
  • 1 tblsp champagne wine vinegar
  • 0.25 tsp lemon juice
  • to taste sea salt
  • to taste black pepper
  • chopped chives


  1. Heat a non-stick pan with a little oil and cook scallops for one minute on both sides (depending on size). Set aside to rest.
  2. Julienne (thin strips of chicory): cut the chicory into thin strips. Mix with the lemon and hazelnut oil and sugar. Heat gently in a pan.
  3. Truffle Dressing – whisk the truffle oil, olive oil, Champagne wine vinegar, lemon juice, sea salt and black pepper and set aside.
  4. Assembly: Drizzle the plate with the truffle dressing, arrange the chicory in the centre of the plate, then arrange the scallops on top of the chicory.


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