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Pan−Seared Diver Scallops On White Bean & Truffle
Puree
1
3
2
1
/2 Pound White beans
Cup Whole milk
Cup Chicken stock
Bouquet garni
Salt; to taste
Freshly−ground black pepper; to taste
1
1
4
1
1
2
1
1
2
2
3
/4 Cup Heavy cream
Drizzle Truffle oil
Tablespoon Olive oil
/4 Cup Minced onions
/2 Pound Assorted exotic mushrooms; sliced
Teaspoon Minced garlic
−1/2 Cup Dark stock reduction or mushroom jus
2 Diver scallops; cleaned
Cup Whole spinach; washed and stemmed
Ounce Shaved Parmigiano−Reggiano cheese
1/2 Fat; 0 Other Carbohydrates
Preheat the fryer. In a saucepan, combine the beans, milk, stock and
bouquet. Season the mixture with salt and pepper. Cook the beans for about 2
hours, or until fork tender. Using a hand−held blender, puree the mixture
until smooth. Stir in the cream. Drizzle in the truffle oil to taste.
Re−season with salt and pepper. In a saute pan, heat 2 tablespoons of olive
oil. When the oil is hot, add the onions and saute for 1 minute. Add the
mushrooms and continue to saute for 2 minutes. Season with salt and pepper.
Add the garlic and stock reduction. Bring the liquid up to a boil and reduce
to a simmer. Simmer the sauce for about 3 to 4 minutes, Re−season with salt
and pepper if needed. Season the scallops with salt and pepper. In a large
saute pan, heat the olive oil. When the oil is hot, add the scallops and
sear for 2 to 3 minutes on each side, or until golden−brown. Fry the spinach
in the hot oil for 30 seconds or until crispy. Remove from the oil and drain
on a paper−lined plate. Season with salt and pepper. To assemble, make a
small pool of the bean puree in the center of each plate. Lay the two seared
scallops directly on top of the puree. Spoon the mushroom mixture over the
scallops. Garnish with the fried spinach, shaved black truffles and cheese.
This recipe yields 6 servings.
Pan−Seared Diver Scallops On White Bean & Truffle Puree
449
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