Serves 4



4 Dayboat sea scallops in the shell

1 each Russet potato

1 litre peanut oil for frying

280g course sea salt

1 whole black truffle for garnish


400g Yukon gold potato

60g butter

1 each egg yolk

20g Urbani black truffle oil

Kosher salt to taste

Beurre Blanc

120g dry white wine

30g champagne vinegar

1 small shallot, peeled and thinly sliced

1 fresh bay leaf

6 white peppercorns

260g cold butter, diced

20g chopped Urbani black truffle

10g minced chive

Kosher salt and white pepper to taste



Carefully shuck the scallops and clean well.Remove from theirshells and then clean the shell, saving thebottom shell for presentation. Heat peanut oil in heavy bottom stainless steel pot to 350°.Clean Russet potatoes and cross slice circles forming a “Gaufrette” on the wavy blade of a French Mandoline. We use 3 “Gaufrette” per serving. Rinse “Gaufrette” in cold water to remove excess starch and drain well.Next, fry until golden brown. Drain on paper towel and season with Kosher salt while hot. Reserve for garnish.


Peel Yukon potatoes and cut evenly in large pieces. Place in heavy bottom stainless steel pot. Cover with lightly salted water and cook until tender. Remove from water and drain well.Pass potatoes through fine mesh tamis. While hot, gently incorporate butter.Season with salt and truffle oil. Let cool slightly, then incorporate egg yolk. Place in pastry bag with Large Star tip.Place scallops in the middle of shells and pipe potato to surround and set aside.Preheat oven to 400° f.

Beurre blanc

Pour wine and vinegar in small heavy bottomed stainless steel pot with shallot, bay, and peppercorns.Reduce “Au SecMonte Au Beurre”.Strain through fine mesh Chinoise.Finish sauce with chopped truffle and chive.Season with kosher salt and freshly ground white pepper.Reserve warm, but not too hot or sauce will break.Place scallops and potato shells on sheetpan.Season scallops lightly with kosher salt. Place into 400° f oven and bake until potato edges start to brown. Approximately 4 minutes. Scallop should feel medium rare.

To serve

Place a small pile of course sea salt on each plate.Spoon Beurre Blanc over each scallop in the shell. Gently place shell on salt pile, and gently push down to secure.Cover each scallop with three “Gaufrette”.Shave or grate truffle tableside.

Photography |Marc Fiorito

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