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Recipe By: Morgan Brody

This recipe was created simply because it was winter truffle season, and there was a delicious truffle that needed to be used up. And whats better for a first course then Sea Scallops, that go perfect with truffles?? Potatoes were used because you always need a starch and the micro-green salad was added for color. The leek bisque was actually made a day in-advance for another party but went meticulously well with this course as a whole. 

Ingredients:

4 Large Sea Scallops

3-4 Yukon Potatoes

1 package Pancetta

1 container Microgreens

Black Winter Truffle

1 tbsp. butter  

2 leeks chopped

½ yellow onion chopped

½ cup sherry

¼ cup heavy cream

¼ cup milk

Truffle Vinaigrette:

1 tbsp. olive oil

3 tsp truffle oil

3 tsp champagne vinegar

Salt & Pepper

1 tsp minced shallot  

1 tsp Lemon juice

1 tsp Dijon mustard

Instructions:

 Preheat over to 400F. Butter muffin tins and set aside. Wash, peel, and thinly slice potatoes. Mix potatoes with olive oil, salt and pepper and toss to evenly coat.  Layer the potato slices into stacks and place in prepared muffin tray. Bake until edges are golden brown and knife can easily be inserted into center of potatoes, about 20-25 mins

To make leek bisque: Sauté in butter the chopped leeks and onion. Add ½ cup sherry and reduce till almost none left in pan. Add 1 stack of the roasted potatoes, salt and pepper, and half of the cream and milk. Simmer for 10 mins, cool a little, then blend in a Cuisinart and press through a mesh strainer. Return to stove top to keep warm. Add more milk and cream from a thinner consistency

Heat up a sauté pan over medium heat. Slowly cook pancetta until crispy. Once crisp place on paper towel to soak up extra grease. While pancetta is cooking, mix all Truffle vinaigrette ingredients and whisk in a bowl until combined, and set aside.

Heat large sauté pan with 3 tsp olive oil and 3 tsp of butter. Season both sides of scallops with salt and pepper. Once oil/butter combo begins to smoke gently add scallops making sure they are not touching. Sear scallops 1-2 minutes per side until golden brown, flipping only once.  While scallops are cooking mix micro-greens, pancetta, and truffle vinaigrette together, do not over vinaigrette micro-greens. 

To plate: place a stack on potatoes in the middle of plate, top with seared sea scallop, sprinkle micro-green salad around potato stack. Shave black winter truffle on top of hot sea scallop. In an over-sized spoon or little bowl ladle leek bisque and sprinkle black truffle shavings that have been chopped up.

 

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