Make a slit in the side of each scallop and insert one slice of truffle.
Heat the oil in a frying pan over a high heat, add the scallops and fry for 1-2 minutes on one side, or until golden-brown
Heat the butter in a separate frying pan over a low heat until brown. Strain through a fine sieve.
Add the sherry vinegar and a little finely chopped truffle to the sieved brown butter and mix well with a whisk.
Meanwhile, place the salad leaves into a bowl. Add the olive oil and balsamic vinegar. Stir well and season, to taste, with salt and freshly ground black pepper.
To serve, divide the salad leaves between four serving plates. Arrange the scallops around the salad on each plate and spoon around some of the brown butter.
