Dry the Scallops in kitchen paper.
Finely slice the scallops, beets and truffle.
Make a dressing with the beet juice, mustard, vinegar, salt and pepper.
Arrange in a square, alternating slices of Scallops, beet and truffle.
Season with dressing, drizzle with truffle oil and garnish with a few salad shoots.
* Ingredients available in our delikatessens