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MELBOURNE | Have you ever wanted to create a truffle-inspired dinner party but wasn’t sure where to start? Well, through the month of July, South Melbourne Market is making it easy!
The City Lane was invited to experience the ‘Truffle Shuffle’, which gave us the opportunity to see what the market’s offering is all about. Beginning at Georgie’s Harvest, we collected the recipe cards and set off on an inspiring tour of various market stalls within South Melbourne Market, collecting fresh, locally sourced ingredients to use in our truffle recipes.
Like many market stalls in South Melbourne Market, Georgie’s Harvest believe in providing only the freshest produce to customers that comes directly from the farmers. This is evident from the dirt that still covers the skin of their 26 different varieties of potatoes, as well as in the smiling faces of Georgie and her family when proudly talking to customers about their products.
The City Lane thoroughly enjoyed talking with Georgie and the other market stall owners about their products, and we were amazed at the freshness and variety of their produce. It really reminded us of how important it is to know where your food comes from, and the journey it has taken along the way.
Here’s a Grilled Scallops and Truffle Butter recipe, which is an easy way to use scallops.
Preparation Time: 5 minutes / Cooking Time: 5 minutes / Serves: 2
Ingredients
- 1 fresh truffle
- 2 cloves of garlic
- 3 tbsp olive oil
- 4 scallops, in the shell
- 125g salted butter
Method
- Clean and cut cloves of garlic into thin (half a matchstick width) pieces and put aside.
- Gently warm and melt the butter and do not let it get too hot.
- Shave a nice amount of truffle into the butter and set aside.
- Bring a second pan to high heat, drizzle in 1½ tbsp olive oil.
- Add the garlic and cook just until they turn golden brown.
- Add the cooked garlic into the butter and truffle mix.
- Sear and cook the scallops for no more than 35 seconds per side, adding more of the oil if needed and making sure the pan is still at a high temperature.
- Remove scallops from the pan and place each scallop back onto its shell.
- Drizzle the truffle butter mix over the top of the scallops.
- Serve and enjoy.
Notes
Even when it’s not truffle season, this is still a great recipe for any time of the year.