Grilled Scallop with Truffle and Lemon Butter
Having two very small black truffles to play with, I decided to use a very small amount to enhance some scallops grilled with lemon butter. At first I thought of serving each scallop on a bed of wilted spinach but then it struck me that a simple cushion of pureed potato with scallions would absorb the lemony richness of the butter very nicely and present no risk of overwhelming the delicate flavor of the truffle…
- 2 large Scallops;
- 4 slices of Black Truffle;
- 1 small Potato;
- ¼ cup finely chopped Scallion Green;
- 2 Tbsp. thick Cream;
- 5 Tbsp. Butter;
- 2 Tbsp. White Wine;
- 1 Tbsp. Lemon Juice;
- 2 Tbsp. chopped Parsley;
- 1 pinch Paprika;
- Salt and Pepper.
Under optimal circumstances, I would be using much more truffle than the four meager slices you see above (even for a small appetizer with just two scallops). Ideally, I would use more than two slices for each scallop and I would finely dice more truffle to add to the butter sauce. If you are trying this basic recipe, use as much truffle as you can spare.
Boil and mash your potato and season it with a little salt and pepper. Whip to a smooth puree with the cream, and then stir in the chopped scallion.
Add a little oil to a pan heated over a moderate flame and season your scallops with a little salt and pepper. Sear them quickly on each side until nicely golden and then set aside.
The next step is to make little cushions for each scallop using about 3 tablespoons of the potato mix for each. To make nice circles, I used a small can with both ends cut off. I put the mashed potato into the can and used the lid to push the mass down into a tight, circular pad.
Dust each ‘cushion’ with a little paprika and set aside for now.
Put the scallop pan back on to the heat and deglaze it with the white wine. Then, add the butter and lemon juice and stir until the mixture is bubbling and slightly reduced. Stir in the parsley, reserving a pinch or so for a final garnish.
Top each potato circle with a scallop.
Finally, pour the butter sauce over the scallops and top each with the truffle slices. Sprinkle with the remaining parsley and serve.