Truffled Sea Scallops

Recipe Information

Ingredients

• 1 large russet potato (peeled and diced small)
• cup + 1 tsp salted butter
• cup heavy cream
• 1 tsp minced garlic
• 1 bunch broccolini (trimmed and blanched)
• 6 sea scallops
• 2 tsp olive oil
• 1 small white truffle (shaved thinly)
• Salt & black pepper, to taste

Directions

1. In a sauce pot, boil the until tender, drain and let sit for 5 minutes.

2. While the potatoes are resting, put the heavy cream and the garlic into a sauté pan and lightly simmer for about 5 minutes, then strain the garlic out and add the cream to a large bowl.

3. Food Mill the potatoes into the same bowl as the cream and gently mix in the 1 tsp of butter into it until fully incorporated.

4. In a blender, combine the rest of the butter with half of the shaved truffle and purée until smooth.

5. Add the olive oil to another pan and heat, add the scallops and sear 45 seconds per side.

6. Remove the scallops and adds the truffle butter, let melt slightly and add the blanched broccolini, coat with the butter and cook until warmed through.

7. When you're ready to plate, add the potato to the bottom of each plate, then the broccolini and then the scallops.

8. Drizzle with the remaining butter from the broccolini pan and garnish with the remaining half of the truffle.