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Raw scallop with black truffle peter clifford edit

Raw Scallops, Black Truffle, Hazelnut And Blood Orange

Get the most out of your seafood with this delicious Peter Clifford recipe.

Serving: 6-8
Time: Less than 1hr
Difficulty: Easy


For the truffle purée:

  • 250g chestnut mushroom, chopped
  • 2 shallots, sliced
  • 2 garlic cloves, crushed
  • 200g fresh black truffle, sliced
  • 100ml Madeira
  • 800ml water
  • Truffle oil, to taste
  • 5g celery salt
  • 2 tablespoons squid ink

For the scallops:

  • 12 fresh scallops
  • 20ml blood orange juice
  • Maldon sea salt

To garnish:

  • 2 blood oranges, segmented
  • 20g roasted hazelnuts
  • 2 raw chestnut mushrooms
  • 12 slices fresh truffle


  1. Start by reducing the truffle purée. Place a large pot on the heat, add the chopped chestnut mushrooms and cook for two minutes, until quite dark in colour. Add the shallots and garlic and cook gently for a further two minutes. Add the sliced truffle, Madeira and water and simmer for approximately 35 minutes.
  2. Place this mixture into a food processor, add the truffle oil, celery salt and squid ink. Blend for four minutes. Place this mixture through a fine sieve and set aside.
  3. Slice the scallops as tiny as possible and brush each scallop with the blood orange juice, and season with Maldon salt.
  4. To assemble the dish, place 30 grams of truffle purée in the centre of a plate. Spread it out with the back of a spoon. Place six thin slices of scallops on top, followed by a couple of segmented blood oranges. Slice the hazelnuts in half and sprinkle on top. Finish by three raw slices of chestnut mushroom and truffle.


You need really, really fresh fish for this because you’re serving the scallops raw. If raw really puts you off, you can cook them – it still tastes good.