Seared Scallops with White Truffle Beurre Blanc and Truffled Potato Portobello Gratin
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Credit: Len Elias, CEC, food and beverage director, Aberdeen Woods Conference Center, Peachtree City, Ga.
The National Culinary Review, December 2003
Ingredients
Potato Portobello Gratin
8 ounces russet potatoes, peeled and quartered
4 garlic cloves, roasted and mashed
2 tablespoons butter, cut into cubes, room temperature
2 ounces warm milk
1/2 ounce white truffle oil
1 tablespoon truffle pieces
Salt and white pepper, to taste
1 large portobello mushroom, seasoned and grilled
1/4 cup hard grating cheese, shredded
Scallops
Kosher salt, as needed
12 ounces fresh sea scallops
2 shallots, diced
1 tablespoon diced bell peppers
1/2 cup Riesling wine
1/2 teaspoon fresh lemon juice
1/4 cup heavy cream
3 ounces butter, room temperature
1 ounce warm white truffle oil
1 tablespoon chopped fresh basil
Salt and white pepper, to taste
1 bunch frissée lettuce, quartered and flash-sautéed
Instructions
Potato Portobello Gratin
Method: Simmer potatoes until tender; mash. Add garlic, butter, milk, truffle oil, truffle pieces, and season with salt and pepper. Fill portobello evenly with potatoes and sprinkle with cheese. Brown under broiler or in hot oven. Cut in quarters and keep warm.
Scallops
Method: Heat a lightly oiled sauté pan until smoking. Sprinkle small amount of kosher salt on bottom of pan. Sear scallops on both sides. Add shallots, bell peppers, wine, and lemon juice. Remove scallops from pan, add cream and reduce by half. Whisk in butter, oil, and basil. Season with salt and pepper.
To assemble, arrange plate with quartered potato-stuffed mushroom, scallops, frissée lettuce. Drizzle with sauce.
Yield
4 appetizers
Tags
Appetizer, Seafood, The National Culinary Review
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