Scallops, egg & truffle

For the croutons

Cut the bread into cubes, mix with the oil and roast on a baking tray in the oven at 160 ℃ until golden brown. 

For the scrambled eggs

Place the eggs and yolks in a bowl and beat with a whisk. Bring the milk and cream slowly to the boil. Add the eggs to the warm cream mixture while beating. Reduce heat and continue until it simmers and thickens, stirring constantly. Remove from the heat, add the crème fraiche and let it set for 10 minutes.

Final mise en place

Finely chop the chives. Once the croutons have cooled, cut them into large 'crumbs'. For the vinaigrette, mix the soy sauce, black truffle oil and black truffle vinegar.

For roasting the scallops

Heat a non-stick frying pan until it is smoking. Sear the scallops on both sides until golden brown and season with salt. Let rest for 2 minutes.

Finishing the dish

Season the scrambled eggs with some lemon juice and salt. Spoon the scrambled eggs onto a plate. Halve the scallops and place them on top.

Drizzle the vinaigrette over the scallops and sprinkle with the croutons. Grate some of the fresh black truffle over the dish. Garnish with the chopped chives.