For 4 people
For 4 people
Start by cutting the sun-dried tomatoes into small pieces. Next, wash the arugula thoroughly and make sure it's well drained. Then grate the zest of one lemon.
In a hot pan, melt the butter until foamy. Then add the previously salted scallops and cook them for about 1 minute and 30 seconds on each side, basting them regularly with the butter.
To serve, place 3 scallops in the center of each serving plate and add a little arugula on top.
Then sprinkle with parmesan shavings, pieces of candied tomatoes and lemon zest.
Season with pepper and drizzle with a little lemon juice and truffle oil.
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