10 large diver scallops, in the shell
120g shelled fresh peas, cooked and refreshed
120g shelled fresh broad beans, cooked and refreshed
½ summer truffle
150g piece of smoked pork belly
8 mint leaves, finely julienned
Salt and pepper
Pea shoots to garnish
For the pea purée
400g fresh peas
1 large onion, finely chopped
75g chilled butter
750ml chicken stock
For the truffle vinaigrette
1dsp Dijon mustard
20ml sherry vinegar
75ml truffle oil
8ml balsamic vinegar
350ml sunflower oil
6g chopped truffle
Pinch of sugar
For the pea purée, boil the stock and in a separate pan sweat the onion in half the butter until soft. Add the peas and cook for 2 minutes then season well. Pour on boiling stock and cover with a lid. Season again. Bring back to the boil quickly and as soon as it boils, pour into a chinois, reserving the stock.
Put the peas into a Thermomix and add a couple of ladles of the stock, just enough to get the mixture moving.
When it's smooth drop in the remainder of the diced butter; the butter must be cold and hard. Continue to blend for 1 minute and pass immediately on to ice.
For the truffle vinaigrette, mix all the ingredients together in a bowl except the oils; then whisk in the oils.
Dice the smoked pork belly, blanch and then refresh, then fry until crisp and golden.
Warm the peas and broad beans in a little butter and chicken stock, add the bacon and chopped mint, and season well.
Open and clean the scallops, then sear them.
Spoon the hot pea purée on to plate and then top with the reheated pea and bean mix.
Place the scallops by the peas and beans and top with pea shoots.
Dress the plate with the truffle vinaigrette and finish with shaved truffle.
Tony Fleming, executive chef, South Place hotel, London
Since there are lots of high quality ingredients in this dish, you need a very subtle wine, with enough richness to balance the truffle and acidity for the scallops. There are a few options. I'm a big fan of old Semillon wines from Hunter Valley in Australia - they mature extremely well and always have great acidity, an oily and creamy texture and a low level of alcohol. They are sometimes called Hunter Rieslings as a result.
Alternatively, look for white Bordeaux (mainly from the Pessac Leognan area). These still have some Semillon in the blend along with Sauvignon Blanc. Often overshadowed by the reds of the region, they are great food wines and nine times out of 10, you'll be surprised by their complexity and elegance.
Xavier Rousset is co-owner of Texture and 28°-50°, in London