Seared Scallops with White Truffle Beurre Blanc

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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


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


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.


Appetizer, Seafood, The National Culinary Review

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