This recipe is one of my favorites.  I have made this recipe as an appetizer and as a main dish, countless times.  I decided to add summer truffles to the preparation, and so as not to overpower the truffles, I reduced the amount of ginger and fresh lime juice that I usually use.  This recipe serves four.

Ingredients

1.5 pounds diver scallops

3 tablespoons olive oil

6 – 8 leeks, white and part of the green cut into 1 inch pieces

Salt and freshly ground pepper

¾ oz summer truffles

1 teaspoon grated ginger

¼ cup chopped cilantro

½ lime

fleur de sel

Instructions

Place 1 ½ tablespoons oil in a large skillet over medium high heat.  Add leeks and sauté uncovered for several minutes.  Add salt and pepper to taste.  When the leeks are hot and just beginning to get golden brown, cover the skillet and continue cooking until the leeks are soft and golden brown.  Add chicken stock or water if the leeks need moisture during the braising process.

Place a large skillet on medium high heat.  When hot, add oil and sear the scallops just until golden brown on both sides.

To serve, place a mound of leeks in the center of each plate.  Top with seared scallops.  Sprinkle grated ginger and chopped cilantro on top.  Squeeze a few drops of lime on the scallops.  Finish with shaved truffle and fleur de sel.