Scallops with truffles

00080 SCALLOPS with TRUFFLES INGREDIENTS for 8 PERSONS 8 fairly large scallops, 1 kg of potatoes 500 g butter, 100 g of canned black truffles, 25 cl of cream, salt, pepper.

Peel the potatoes, wash them and cut them into thin slices.

In a pan with non-stick coating dissolve 400 g of butter, without doing it froth.

Let it cool.

Then brush each potato washer with melted butter and place on absorbent kitchen paper.

Rinse the scallops under running water, tamponatele with paper towels, then cut into very thin slices.

Drain the liquid from the truffle of preservation, without throwing it, then tamponatelo with kitchen paper.

Using the special tool, made of very thin slices.

With the potato slices, overlapping slightly with a corolla formed one another.

Settle over the sliced scallops and truffle alternating.

Sprinkled with melted butter and cook over high heat for 5-6 minutes.

Formed many potato cakes, scallops and truffles up to availability of ingredients.

In a bowl, whip the cream lightly with a whisk.

In a saucepan heat the liquid truffle after reconstitution and let it reduce few minute.

Add the remaining butter into small pieces and stir continuously.

Remove from heat, then let cool and incoporatevi cream work vigorously continaundo cream to mount with the whip.

Serve the pancakes prepared previously accompanying with the prepared sauce.

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