1.Soak the cleaned scallops in milk in an airtight container and leave them to rest overnight in the refrigerator.

2.Cook the potatoes in salted water, then drain them.

3.Slice the white part of the leek, boil it in salted water, then drain and press to remove excess water.

4.Peel the carrot, cut it into small cubes, and boil in salted water

5.Mash the potatoes with a fork and mix them with the leeks. Season with Garlic-Chili-Truffle Powder, White Truffle Olive Oil, and Golden Pepper.

6.Blend the cooked carrots with a drizzle of White Truffle Olive Oil until smooth.

7.Drain the scallops, pat dry, and score lightly to prevent shrinking. Stuff with truffle slices and skewer them.

8.Heat a mix of Black Truffle Butter Cream and White Truffle Olive Oil in a pan. Sear the scallops for 30 seconds on each side, basting with hot butter.

9.Arrange the leek–potato mash on the plate, add small dots of carrot purée, and place the scallop skewer on top.

10.Season with pepper and serve hot.