For the pasta
550g pasta flour
Pinch of salt
1tsp olive oil
4 whole eggs
6 egg yolks
For the vinaigrette 100ml Noilly Prat
100ml ruby port
150ml white truffle oil
1 summer truffle
Salt and pepper
12 large Cornish scallops
Mix the flour, salt and olive oil together well. Add the eggs and egg yolks and form a dough. Leave to rest in the fridge for two hours.
Divide the dough into four and roll out on a pasta machine. Cut out 24 discs roughly twice the size of the scallops.
Pour all the alcohol into a pan and reduce until almost a syrup. Add 100ml of the truffle oil and and leave to cool.
Pour the remaining truffle oil into a small, hot pan. Slice the truffle thinly and add to the pan with some salt and pepper. Cook, keeping the truffle moving at all times. Leave to cool.
Place one slice of truffle on each scallop and make up into ravioli. Cook in boiling salted water for two-and-a-half to four minutes, depending on the size of the scallops.
Reheat the vinaigrette and dress the salad. Place the salad in the middle of the plate, surround with three ravioli and pour over the vinaigrette.