Allow three scallops per person. This makes enough crumb mix for 12 scallops.
This is a great party dish, especially if you can get the spectacular Rottnest Scallops on the half shell.
In a food processor, roughly blitz enough stale sourdough to produce two cups of rough breadcrumbs.
Spread out the crumbs on a large baking tray in a 180C oven and bake until they take on colour and dry out.
When the crumbs are cold, massage in 80g of soft room temperature butter as you would if making shortcrust pastry.
Add as many slices of truffle as you like and massage it in so that the truffle breaks up and is well distributed.
Season the crumb mix well with salt and pepper.
Divide the mix into 12 and lightly top each of the scallops with the crumb mix.
Cook hard and fast (you don’t want the scallops to stew in their juices) under a hot grill until the crumbs have coloured.
Top with more truffle if you dare.