Scallops on a potato planche with truffle oil

A chic combination of potatoes and scallops is complemented by truffle oil.

Ingredients

• 1. Scallops-100 g
• 2.Potato-2 pcs.
• 3. Parmesan cheese-10 g
• 4. Lemon zest-2 gr
• 5.Olive oil-10 ml
• 6. Butter-10 gr
• 7. Truffle oil-7 ml
• 8. Arugula-5 gr
• 9. Cherry tomatoes-20 g
• 10. Bow sibulet-1 piece (for decoration)
• 11. Thyme-1 sprig
• 12. Salt and pepper

Directions

1. Scallops are fried on both sides in olive oil with thyme. Salt. Pepper.
2. Separately, boil the potatoes and rub through a sieve, add the lemon zest, grated parmesan cheese and butter. Salt. Pepper.
3. Lightly warm the arugula and cherry tomatoes in olive oil.
4. Put mashed potatoes through the ring on a plate, put scallops on it symmetrically, put arugula and cherry tomatoes on the scallops, decorate with thyme and onion sibulet, pour with truffle oil.