For the Scallops:
500g fresh sea scallops
Fresh ground pepper
1 tbsp rice bran oil or other high smoke point oil
½ fresh truffle
To serve – fresh young nasturtium leaf, slivered boiled carrot and fresh truffle shaving.
Preheat a cast-iron skillet over medium-high heat.
In the meantime, pat the scallops very dry with a paper towel. Then, sprinkle the sea scallops with salt and pepper to season.
When the pan is hot, add the oil, then drop in your scallops, giving them enough room in between so they don’t steam each other. The scallops should make a sizzling noise when you put them in the pan.
Cook the scallops for 2 minutes, making sure not to move them or touch them at all.
Flip the scallops over with a pair of tongs, and add Great Southern Truffle Butter to the pan. Let the scallops cook for 1 more minute, basting the scallops with the butter.
Remove the scallops from the pan and serve – fresh young nasturtium leaf, slivered boiled carrot and fresh truffle shaving as pictured!