Seared Scallop at Restaurant Atelier in Glebe, NSW

...with Burgendy white truffle, duck Consomme, Shiitake Mushrooms and Thai Basil. This dish was so tasty! The shiitake mushrooms with Thai basil was so fragrant, and the duck consommé just gave a real flavour punch. This was all topped off with only one beautifully seared, tender scallop, which is the only negative thing I have to say about this dish.