Damier of scallops and black truffles

Preparation:

Cook the beetroot and let it cool down. Cut into small cubes (brunoise), season and drizzle with olive oil. Set aside.
Cut the scallops into carpaccio (cut each scallop into 4 strips). Place on a plate and marinate with truffle juice, set aside in a cool place, covered with cling film.
Prepare the root celery mousse: peel the celeriac, cut it into pieces and cook it in boiling salted and peppered water until tender (about 20 minutes). Add the fresh cream and blend (quantity according to the desired consistency). Adjust the seasoning. Little tip: you can cook the celeriac in milk with a pinch of coarse salt and white pepper. When mixing, you can add a little of the cooking milk, according to the desired smoothness, without using fresh cream.
make a sauce: mix the olive oil, the truffle juice from the carpaccio marinade, and season. Warm slightly and add the finely chopped basil or other herbs if desired (chives, etc.). Set aside.
To serve, place a spoonful of celeriac mousse on a plate using a square cutting shape. Lay scallop slices on top and alternate with fresh black truffle slices to make a checkerboard pattern. Season with fleur de sel.
Arrange small spoonfuls of diced beetroot and small dots of summer black truffle cream around the checkerboard (alternating).
Mix the sauce well with the marinade and drizzle over the preparation.

Small variation: this dish can also be declined into a warm-cold dish by gently heating the sauce, and serve it warm at the last minute topped over the preparation. You can also use the truffle balsamic vinegar reduction as decoration around the checkerboard, as a simpler but also delicious version.

Food and wine pairing: Scallops with truffles go wonderfully with dry white wine rather evolved like a nice Montrachet, a Charlemagne, a Château-Grillet, a Condrieu or a white Châteauneuf-du-Pape.