Scallops, confit tomatoes and cream of chickpeas with Summer Truffle
Ingredients for 4 people
- 16 scallops
- 200g of tomatoes Cluster
- 30g butter
- thyme
- sugar
- Salt and Pepper To Taste
- Extra virgin olive oil
- 90g of chickpeas Truffle Cream Summer
Preparation:
Cut the tomatoes into slices and lay them in equal parts with the skin facing downwards on a baking sheet lined with parchment paper. Season with salt, sugar, thyme and add the extra virgin olive oil. Place in oven for 3 hours at 90 °.
Procedures for scallops:
In a frying pan heat the butter, add the scallops and cook on Both Sides. Heat the cream of chickpeas and make fluent adding a bit ‘of water, if necessary.
Plating:
Lay the chickpea cream and summer truffle on the dish, place the scallops evenly and decorated with confit tomatoes.
