Sautéed Diver Sea Scallops
Perfectly seared scallops are served on a bed of creamy potato, surrounded by a broth studded with winter vegetables and truffle bits. The recipe calls for “potato puree:” use your own favorite method of making pureed mashed potatoes. Note that the same approach could be used with any combination of seasonal vegetables.
Ingredients
- Vegetable Ragout
- Celery - 2 stalks, deribbed and diced
- Kaboche squash - 1/3, pared and diced
- Parsnips - 1, pared and diced
- Chicken Stock - 1/2 cup
- Ttruffle Juice - 2 tablespoons
- Extra-Virgin Olive Oil - 1 teaspoon
- Unsalted Butter - 2 teaspoons
- Salt and freshly ground pepper
- Black Truffle - 1 tablespoon, chopped
- Chives - 1 tablespoon, chopped
- Diver Sea Scallops - 8, large
- Salt and freshly ground pepper
- Creamy Potato Puree - 1 cup
- Chives - 8 whole, or 4 sprigs of chervil
Instructions
To prepare the vegetables: Bring a medium pot of lightly salted water to a boil. Blanche each of the vegetables separately, putting them in ice water as soon as they are blanched to stop the cooking. Strain and set aside.
To prepare the scallops: Season the scallops generously with salt and pepper. Heat the olive oil in a large skillet over high heat and sear the scallops on both sides until well browned. Set aside.
To finish the vegetables: Place the vegetables in a shallow sauce pan with the chicken stock and truffle juice. When the vegetables begin to simmer, add the olive oil and butter. Season with salt and pepper and add the truffles and chives.
To serve: Place small mound of potato puree in the center of each warmed plate. Place two scallops on the potato puree. Divide the vegetables and broth equally among the plates, spooning it around the potato. Garnish with chive stems or chervil sprigs.
