|
Sauteed Diver Sea Scallops with diced winter
vegetables, black truffles and pistachios
Ingredients for 4
8 large diver sea scallops
1 cup creamy potato puree (use your own favorite recipe)
2 branches celery
¼ Kaboche squash
1 parsnip
1 teaspoon crushed toasted pistachios
½ cup chicken broth
2 tablespoons truffle juice
1 tablespoon chopped black truffle
1 tablespoon chopped chives
1 teaspoon extra virgin olive oil
2 teaspoons butter
Method:
Prepare you favorite potato puree. Keep warm and set aside.
For the winter vegetables: Peel and medium dice the celery, parsnip and squash Bring a medium pot of water to boil. Season the water with salt and blanche the vegetables just al dente. Cool vegetables in an ice bath, strain and set aside.
For the Sea Scallops: Season the sea scallops generously with salt and pepper. Heat a large skillet over high heat and brown both sides of the scallops. Keep warm and set aside.
To Plate:
Place the vegetables in a shallow sauce pan. Add chicken broth, truffle juice, truffles and pistachios. Bring to a simmer and add olive oil and butter. Season with salt and pepper and add chives.
Place a dollop of potato puree on the center of 4 plates. Place two scallops on the potato puree. Divide the vegetable broth evenly between the 4 plates. Garnish with chive stems or chervil sprigs.
| 
