Subj : 5/1 Nat'l Truffle Day - 5
To : All
From : Dave Drum
Date : Wed May 01 2024 06:19 pm
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Truffled Bay Scallops w/Celery Puree
Categories: Seafood, Vegetables, Herbs
Yield: 8 Servings
MMMMM------------------------CELERY PUREE-----------------------------
1 c Chicken stock
1 1/2 c Thin sliced celery
1/2 c Chopped, peeled potato
1/4 c Fine chopped onion
1/2 c Flat-leaf parsley sprigs
MMMMM--------------------------SCALLOPS-------------------------------
1 lb Bay scallops (pref Nantucket
- Bay), tough ligament taken
- off from side of each if
- attached
1 tb Vegetable oil
3 tb Black truffle butter;
- softened
Garnish: chopped celery leaves
MAKE CELERY PUREE: Simmer broth, celery, potato, onion,
and 1/4 tsp salt in a small heavy saucepan, covered,
stirring occasionally, until vegetables are tender,
about 15 minutes. Add parsley and cook, uncovered, 1
minute. Purée mixture in a blender until very smooth
(use caution when blending hot liquids). Keep warm in
saucepan.
COOK SCALLOPS: Pat scallops dry and season with 1/4 tsp
salt and 1/8 tsp pepper. Heat oil in a 12" heavy
nonstick skillet over medium-high heat until it
shimmers, then sauté scallops until barley cooked
through, 2 to 3 minutes. Add truffle butter and stir
until melted, then transfer scallops with a slotted
spoon to a bowl. Stir celery purée into truffle butter
in skillet. Spoon onto plates, then mound scallops in
center and sprinkle with celery leaves.
DO AHEAD: Puree (without truffle butter) can be made 1
day ahead and chilled. Reheat in a microwave or in a
saucepan over low heat before stirring into truffle
butter.
By Lillian Chou : December 13, 2018
RECIPE FROM:
https://www.epicurious.com
Uncle Dirty Dave's Archives
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