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Seared Scallop with Truffles
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Seared Scallop with Truffles

This Seared Scallop with Truffles Recipe uses a bed of seasoned pureed potato with scallions and a rich and tangy herbed lemon butter sauce.
Course: Starter, Tapas
Cuisine: General
Keyword: Butter, Lemon Juice, Potato, Scallion, Scallops, Truffles
Author: John Thompson

Ingredients

  • 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.

Instructions

  • Boil and mash the 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.
  • Quickly sear the scallops in a little oil to a crusty golden brown on both sides and remove from the pan.
  • Form circular ‘Pads’ for each Scallop using three tablespoons or so of the mashed potato mixture, and dust each with a little Paprika.
  • Deglaze the scallop pan with White Wine, then add the butter and Lemon juice and reduce slightly, adding a pinch or two of Parsley just before finishing.
  • Add a Scallop to each Potato ‘Bed’, top with two Truffle slices each, and pour over the sauce. Garnish with remaining Parsley and serve hot.