SCALLOPS CARPACCIO WITH TRUFFLE, PORCINI AND FRIED LEEKS

Julienne the leek and fry it in hot oil. Drain the Porcini mushrooms and brown them in a pan with a drizzle of oil, salt, allow to cool. Cut the scallops thinly and arrange them on the plate, season with salt and evoo. Arrange on top of the scallop carpaccio a few teaspoons of Cream with Truffle, Porcini mushrooms, truffle slcies, fried leek, a few leaves of micro greens and add a drizzle of extra virgin olive oil