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1
For the crepes: In a mixing bowl, combine the milk, truffle flour, and eggs together.
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2
Whisk until smooth.
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3
Season the batter with salt and white pepper.
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4
Heat a lightly greased 6-inch pan.
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5
Remove from the heat and add 2 tablespoons of the batter.
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6
Lift and tilt the pan to spread the batter evenly.
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7
Return to the heat; brown on one side only.
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8
Flip the crepe, remove from the pan onto parchment paper.
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9
Crack the quail eggs into individual ramekins.
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10
In a non-stick pan, heat 1 tablespoon of olive oil.
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11
When the oil is hot, carefully slide the ramekins with the quail eggs, into the pan.
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12
Season the eggs with salt and pepper.
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13
Fry the eggs for about 1 minute and remove from the pan and set aside.
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14
Season the scallops with salt and pepper.
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15
In a large saute pan, heat 1 tablespoon of olive oil.
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16
When the oil is hot, add the scallops and sear for 2 to 3 minutes on each side.
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17
Remove the scallops and set aside.
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18
Place the scallops in the center of each crepe.
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19
Place a tablespoon of the mashed potatoes on top of the scallops.
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20
Lay a fried quail eggs on top of the mashed potatoes.
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21
Pull the edges of the crepe together and tie with a long chive, forming a purse-like shape.
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22
To serve, spoon the sauce in the center of four plates.
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23
Place three scallop purees in the center of the sauce.
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24
Spoon the Salsify Relish around the scallops.
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25
Garnish with parsley.
