Scallops With Black Truffle Sauce

Name: Scallops With Black Truffle Sauce
Ingredients: 1 1/4 pound sea scallops; 5 baby artichokes; juice of 1 lemon; frying oil; 1 teaspoon vegetable oil; 1 spanish onion, diced; salt; 7 parsnips, peeled and diced; 1 cup milk; 1 teaspoon canola oil; 1 1/4 pound sea scallops; salt and pepper; 1/2 pound chantarelle mushrooms; veal sauce; 1 3/4 ounce chopped black truffles; 1 carrot, shaved thinly; micro herbs; edible flowers

Emily Jacobs|May 1, 2014 3:53 pm EST

2.5 (2 ratings)

Print

Bebber paired his dish, capesante salsa al tartufo Nero (Scallops with Black Truffle Sauce), with Luis Pato Vinhas Velhas white, noting at a dinner at Oceana, “White Portuguese wines are built for seafood.” Recipe courtesy of Executive Chef Massimo Bebber of Sirio Ristorante at The Pierre, New York City

Servings

5

Ingredients

1 1/4 pound sea scallops
5 baby artichokes
juice of 1 lemon
frying oil
1 teaspoon vegetable oil
1 spanish onion, diced
salt
7 parsnips, peeled and diced
1 cup milk
1 teaspoon canola oil
1 1/4 pound sea scallops
salt and pepper
1/2 pound chantarelle mushrooms
veal sauce
1 3/4 ounce chopped black truffles
1 carrot, shaved thinly
micro herbs
edible flowers

Directions

Clean artichokes by removing the outer leaves and removing the choke in the middle of the artichoke. Place artichokes in lemon flavored water, once artichokes are all clean, slice them thinly on a Japanese mandoline slicer and fry in oil at 350 degrees until golden brown. Season with salt after they are removed from fryer.
In a large size pot, add one teaspoon of vegetable oil and start sweating the onion, add a pinch of salt and sweat with no color. Next add the chopped parsnip, mixed together and then add the milk and water to cover. Season lightly with salt. Cook for 45 minutes and then put in a blender and blend until smooth.
In a medium size sauté pan, heat up one teaspoon of canola oil. Season scallop liberally with salt and pepper and begin to sear each scallop until golden brown and cooked through.
Remove scallops from pan and place on a plate for them to rest. In the same pan, remove some oil and any debris left over, quickly sauté chanterelle for two minutes until fork tender. Remove the mushrooms from pan and keep in a warm place. Heat veal sauce in the same pan. Place warm purée in middle of plate and move the purée toward the outside of the plate keeping a visible circle. Place scallops in the middle of the purée, drizzle the heated veal sauce or brown sauce around and on top of the scallops. Garnish the plate with truffles, shaved carrot, fried artichokes, and sautéed mushrooms. Decorate with micro herbs and edible flowers.