Mare e Monte Scallops and Truffles with Beef Marrow
Ingredients
- 1⁄4 cup extra-virgin olive oil
- 2 tbsp. sherry vinegar
- 2 tbsp. balsamic vinegar
- 2 tbsp. finely chopped black truffles, plus 2 oz. thinly sliced
- Kosher salt and freshly ground black pepper, to taste
- 1 1⁄2 lb. celery root, peeled and roughly chopped
- 2 cups chicken stock
- 1 cup heavy cream
- 8 split beef marrow bones
- 1⁄2 cup distilled white vinegar
- 6 diver scallops
- Chicory or other peppery lettuce, to serve
- Celery leaves and fleur de sel, to garnish
Instructions
Mare e Monte (Scallops and Truffles with Beef Marrow) serves 8 original recipe by Saveur.
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