Seared Scallops With Porcini Relish And Truffle Butter Sauce Recipe
Servings: 6
Ingredients
- 1/2 lb Butter at room temperature
- 1/4 c. White truffle oil
- 1 c. White wine
- 1 Tbsp. Chopped shallots
- 1 tsp Minced garlic
- Â Â Salt to taste
- Â Â Freshly-grnd white pepper to taste
- 1/2 c. Heavy cream
- 6 lrg Sea scallops
- Â Â Freshly-grnd black pepper to taste
- 2 Tbsp. Extra virgin olive oil
- 1 x Fresh corn ear, scrapped from the cob
- 1/4 lb Crabmeat picked over
- 6 x Fresh porcini mushrooms cleaned, sliced thin
- 1 Tbsp. Minced chives
- 1Â 1/2 c. Mashed potatoes warm
- 1 sm Black truffle
Directions
- In a mixing bowl, mix the butter and truffle oil together. Place the butter on plastic wrap, form a log and wrap tightly. Chill till hard.
- In a saucepan, combine the white wine, shallots and garlic. Season with salt and white pepper. Bring the liquid to a boil and cook for 3 min. Stir in the cream and cook for one minute. Cut the butter into 1-inch pcs. Reduce the heat to medium-low and whisk in the butter, one piece at a time. Reduce the heat to low and keep the sauce hot.
- Season the scallops with salt and pepper. In a saute/fry pan, over medium-high heat, add in one Tbsp. of the oil. When the oil is warm, add in the scallops and sear for 2 to 3 min on each side.
- In another saute/fry pan, heat the remaining Tbsp. of oil. When the oil is warm, add in the corn. Season with salt and pepper. Saute/fry for 3 min. Add in the crabmeat and mushrooms. Season with salt and pepper. Continue to saute/fry for 2 min. Remove from the heat and stir in the chives.
- To serve, spoon 1/4 c. of the sauce in the center of each plate. Spoon 1/2 c. of the potatoes in the center of the sauce. Spoon the relish over the potatoes. Lay a scallop on top of each pile of potatoes. Garnish with shaved truffles and chives.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 188g | |
| Recipe makes 6 servings | |
| Calories 541 | |
| Calories from Fat 433 | 80% |
| Total Fat 49.12g | 61% |
| Saturated Fat 24.12g | 96% |
| Trans Fat 0.0g | |
| Cholesterol 123mg | 41% |
| Sodium 340mg | 14% |
| Potassium 371mg | 11% |
| Total Carbs 9.4g | 3% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.57g | 1% |
| Protein 10.42g | 17% |
