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Seared Scallops W Porcini Relish & Truffle Butter
Sauce
1
1
1
1
1
/2 Pound Butter; at room temperature
/4 Cup White truffle oil
Cup White wine
Tablespoon Minced shallots
Teaspoon Chopped garlic
Salt; to taste
Freshly−ground white pepper; to taste
1
6
/2 Cup Heavy cream
Large Sea scallops
Freshly−ground black pepper; to taste
2
1
1
6
1
1
1
1
Tablespoon Olive oil
Fresh corn ear; scrapped from the cob
/4 Pound Crabmeat; picked over
Fresh porcini mushrooms; cleaned, sliced thin
Tablespoon Chopped chives
−1/2 Cup Mashed potatoes; hot
Small Black truffle
/2 Fat; 0 Other Carbohydrates
In a mixing bowl, mix the butter and truffle oil together. Place the butter
on plastic wrap, form a log and wrap tightly. Refrigerate until firm. In a
saucepan, combine the white wine, shallots and garlic. Season with salt and
white pepper. Bring the liquid to a boil and cook for 3 minutes. Stir in the
cream and cook for one minute. Cut the butter into 1−inch pieces. Reduce the
heat to medium−low and whisk in the butter, one piece at a time. Reduce the
heat to low and keep the sauce warm. Season the scallops with salt and
pepper. In a saute pan, over medium−high heat, add one tablespoon of the
oil. When the oil is hot, add the scallops and sear for 2 to 3 minutes on
each side. In another saute pan, heat the remaining tablespoon of oil. When
the oil is hot, add the corn. Season with salt and pepper. Saute for 3
minutes. Add the crabmeat and mushrooms. Season with salt and pepper.
Continue to saute for 2 minutes. Remove from the heat and stir in the
chives. To serve, spoon 1/4 cup of the sauce in the center of each plate.
Spoon 1/2 cup of the potatoes in the center of the sauce. Spoon the relish
over the potatoes. Lay a scallop on top of each pile of potatoes. Garnish
with shaved truffles and chives. This recipe yields 6 servings.
Seared Scallops W Porcini Relish & Truffle Butter Sauce
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