Pan Seared Diver Scallops On White Bean And Truffle Puree Recipe
Servings: 6
Ingredients
- 1/2 lb White beans
- 3 c. Whole lowfat milk
- 2 c. Chicken stock
- 1 x Bouquet garni
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1/4 c. Heavy cream
- 1 x drizzle Truffle oil
- 4 Tbsp. Extra virgin olive oil
- 1/4 c. Chopped onions
- 1/2 lb Assorted exotic mushrooms sliced
- 2 tsp Chopped garlic
- 1Â 1/2 c. Dark stock reduction or possibly mushroom jus
- 12 x Diver scallops cleaned
- 2 c. Whole spinach washed and stemmed
- 2 ounce Shaved Parmigiano-Reggiano cheese
Directions
- Preheat the fryer.
- In a saucepan, combine the beans, lowfat milk, stock and bouquet. Season the mix with salt and pepper. Cook the beans for about 2 hrs, or possibly till fork tender. Using a hand-held blender, puree the mix till smooth. Stir in the cream. Drizzle in the truffle oil to taste. Re-season with salt and pepper.
- In a saute/fry pan, heat 2 Tbsp. of extra virgin olive oil. When the oil is warm, add in the onions and saute/fry for 1 minute. Add in the mushrooms and continue to saute/fry for 2 min. Season with salt and pepper. Add in the garlic and stock reduction. Bring the liquid up to a boil and reduce to a simmer. Simmer the sauce for about 3 to 4 min, Re-season with salt and pepper if needed.
- Season the scallops with salt and pepper. In a large saute/fry pan, heat the extra virgin olive oil. When the oil is warm, add in the scallops and sear for 2 to 3 min on each side, or possibly till golden brown-brown.
- Fry the spinach in the warm oil for 30 seconds or possibly till crispy. Remove from the oil and drain on a paper-lined plate. Season with salt and pepper.
- To assemble, make a small pool of the bean puree in the center of each plate. Lay the two seared scallops directly on top of the puree. Spoon the mushroom mix over the scallops. Garnish with the fried spinach, shaved black truffles and cheese.
- This recipe yields 6 servings.
- Comments: The original recipe title as listed is "Pan-Seared Diver Scallops On A Pool Of White Bean And Truffle Puree, Shaved Truffles And Parmigiano-Reggiano Cheese".
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 304g | |
| Recipe makes 6 servings | |
| Calories 325 | |
| Calories from Fat 136 | 42% |
| Total Fat 15.39g | 19% |
| Saturated Fat 4.8g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 19mg | 6% |
| Sodium 189mg | 8% |
| Potassium 1095mg | 31% |
| Total Carbs 32.74g | 9% |
| Dietary Fiber 7.7g | 26% |
| Sugars 7.63g | 5% |
| Protein 15.28g | 24% |
