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Scallops with Black Truffle Sauce

Scallops with Black Truffle Sauce

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

Ingredients

For the artichoke chips

  • 1 1/4 Pound sea scallops
  • 5 baby artichokes
  • Juice of 1 lemon
  • Frying oil

For the parsnip puree

  • 1 Teaspoon vegetable oil
  • 1 Spanish onion, diced
  • Salt
  • 7 parsnips, peeled and diced
  • 1 Cup milk

For the scallops

  • 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

Scallops with Spring Onion Puree and Black Truffles

This sensual dish of warm scallops on a bed of warm pureed spring onions enhanced with black truffles is a special-occasion antipasto. It is the creation of chef Ezio Santin, who serves it at Antica Osteria del Ponte in Cassinetta di Lugagnano, not far from Milan. The harmonious blend of tender scallops with golden, crunchy tops, flavorful fleur de sel, and rich, sweet onion puree perfumed with truffle makes this an incredibly voluptuous dish. In place of fresh truffles, you may add some truffle paste to the onion puree, or a few judicious drops of truffle oil. But even without truffles, this dish is delicious. If the scallops are very large, serve only two per person, as they are quite rich.

Notes WINE: This antipasto combines strong flavors. You need a wine that will both stand up to them and complement them. For a wine with great natural acidity and rich flavor, look no further than Verdicchio dei Castelli di jesi. In particular, try the single vineyard bottling from Sartarelli called Tralivio. The fruit is picked late in the season, so its flavors are concentrated, giving the wine richness, ripeness, and depth, while its freshness is maintained.

Truffle paste: Italian specialty stores carry different kinds of truffle paste. Some products are made from black truffles, some from white, and some mix truffles with porcini mushrooms. Some are a smooth purée and others are a bit chunky. The names vary as well: salsa al tartufo, crema di funghi as tartufo, truffle spread, and even truffle paté. All of them will work in the recipes from this book.


Recipe Steps

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet

Before You Cook

Preheat oven to 400 degrees

If using any fresh produce, thoroughly rinse and pat dry

Prepare a baking sheet with foil and cooking spray

Ingredient(s) used more than once: green onions

Upon delivery, remove potato from meal bag and store at room temperature


Black Tie Scallops with Black Truffles

Elegant black-and-white layers are revealed inside golden puff pastry for this clever dish. Use very large scallops for the stacking you will get about 3 slices per scallop.

Ingredients

  • Sauce
  • Clarified Unsalted Butter - 2 ounces (4 tablespoons)
  • Scallop Muscles - 8 ounces (alt. other scrap scallop meat)
  • Unsalted Butter - 4 ounces (1 stick)
  • Whole Shallots - 4, peeled and roughly chopped
  • Thyme - 4 sprigs
  • Rosemary - 4 sprigs
  • Bay Leaf - 1/2
  • Dry Vermouth - 2 cups
  • Port - 1 cup
  • Veal Stock - 2 cups
  • Truffles - 2, chopped
  • Black Truffle Oil - 1/2 tablespoon
  • Large Sea Scallops (Maine diver scallops preferred) - 5 to 6
  • Spinach leaves - 16 large, blanched
  • Black Truffle - 1
  • Puff Pastry - 1 sheet
  • Egg - 1
  • Fleur de sel or very fine salt
  • Freshly ground white pepper
  • Chervil Sprig - 4

Instructions

To prepare the sauce: Heat the clarified butter in a medium saute pan or skillet over medium-high heat and add the scallop scraps. Toss or stir until browned. Add one half of the butter and all the vegetables and herbs. Reduce the heat to medium and cook, stirring occasionally, until the vegetables are lightly browned. Add the vermouth avert your face and ignite, burning off the alcohol. When the flames die down, stir up the browned bits from the bottom. Cook until nearly dry. Add the port, stir up the browned bits again, and cook until the liquid is reduced by half. Add the veal stock and simmer 15 minutes. Strain and keep warm.

To prepare the scallops: Preheat the oven to 400 F. Line a baking sheet with parchment paper and spray lightly with vegetable oil spray. Crisscross four spinach leaves, top sides down, on a piece of parchment so that they form a rough star. Cut each scallop into 3 thick, even slices. Slice the truffle one half the thickness of the scallop slices. Place one scallop slice in the center of the spinach leaf star. Put a truffle slice on top. Make 2 more layers and top with a scallop slice. Wrap each spinach leaf up around its scallop-truffle stack and press to seal. Repeat to make four packets.

Spread the puff pastry on a work surface. Roll out to 1/8-inch thick. Cut into four 2-inch-by-8-inch strips and eight 2-1/2-inch circles use a scalloped round cutter for the circles. Lightly whisk the egg with a few drops of cool water to make an egg wash. Place a scallop packet on its side at one end of a piece of pastry and roll up almost closed. Brush the open edge of the pastry with egg wash and finish rolling, pressing to seal. Brush one scalloped circle with egg wash and press on one open side of the pastry turn over and repeat on the other side. Stand the pastry on end in a baking pan. Repeat with the other spinach-wrapped packets. Brush the pastry all over with the egg wash. Bake 10 minutes, until golden.

To serve: Stir the remaining butter into the sauce base and warm over medium heat. Season to taste with salt and pepper. Spread sauce in the bottom of each of four small copper skillets or serving dishes. Place bits of shaved truffle in a circle around the pan. Slice a pastry in half vertically to reveal the scallop-truffle interior and place in the center of a pan, overlapping the slices and facing the black-and-white side up. Drizzle with truffle oil. Repeat with the other pans. Top each with a chervil sprig.


【Fresh • Tasty】Pan-Seared Scallops Topped with Truffle Sauce

White Truffle Sauce with Boletus 90g 白松露牛肝菌醬 90克 White Tartufata 90g 白松露醬 90克 Black Truffle Sauce with Olives 90g 黑松露橄欖醬 90克 Black Truffle Sauce with Champignons 90g 黑松露蘑菇醬 90克 Black Tartufata 90g 黑松露醬 90克 black-white-oil-100ml_3

Scallops with Black Truffle Sauce - Recipes

This recipe was developed for Halloween, but its colorful components fit into any season.

Ingredients

  • 3 tablespoons Olio Carli Extra Virgin Olive Oil
  • 1 pound sea scallops, dry-packed (should be about 16-18 scallops)
  • 2 large garlic cloves, peeled and minced
  • 1/2 cup white wine
  • 1 tablespoon thyme leaves
  • Sea salt and black pepper to taste
  • 4-5 tablespoons Selezioni Tartufi Black Truffle Sauce

Heat the olive oil in a large saute pan until oil shimmers. Add scallops, and brown well on one side over high heat, about 4 minutes. Turn scallops, reduce heat to medium-high, and add garlic. Saute until scallops are browned on second side and garlic is golden. Remove scallops and garlic to a plate. Add wine and thyme leaves, and deglaze pan and reduce liquid for about 2-3 minutes. Place 3-4 scallops on each plate, spoon deglazing liquid and garlic on top. Then top each scallop with scant teaspoon of Truffle Sauce. Surround the scallops with Orange Peppers with Anchovies on one side, and on the other, Cara Nonna Squid Ink Spaghetti.

BRAISED ORANGE PEPPERS WITH ANCHOVIES

Ingredients

  • 8 Scalia Anchovies Fillets, packed in oil, drained and patted dry
  • 2 garlic cloves, minced
  • 4 tablespoons Olio Carli Extra Virgin Olive Oil
  • 2 tablespoons Delitia Butter of Parma
  • 3 large or 4 medium orange bell peppers, quartered, stems and seeds removed

Chop anchovies and garlic together until fine. Heat olive oil and butter in a saute pan, and add anchovy-garlic mixture. Cook, stirring constantly until garlic is golden. Reduce heat to low and add peppers stirring to coat. Simmer over low heat, stirring often to baste the peppers, for about 20 minutes until peppers are tender. If the peppers begin to stick, cover the pan for a few minutes, and then remove lid and continue cooking.


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The flavor of this sauce is outstanding. While I agree with the other cooks that the flavor is delicate, this sauce simply needs to be paired with something delicate. A steak or red meat will dwarf the subtle flavors of this sauce. I highly recommend serving this with shrimp and risotto. Use the solids that are to be discarded and a little bit of the sauce to cream up the risotto. Then saute some shrimp in white wine, garlic, and butter. Pour the sauce on top and your taste buds will do back flips. The **sauce** should be the show case of the dish. Combine it with things that will not overpower it,

This sauce has a delicate flavor, perhaps more delicate that I would have expected or wanted given the amount of truffles and truffle oil added to the recipe. My guests commented, "oh this does have truffles, doesn't it!" after several minutes of eating, to give you an idea of how subtle the flavor was. The amount the recipe yielded was enough to make four relatively generous "primo piatto" sized bowls of pasta, still with half left over to freeze.

This is delicious. I've put it on filet & it is also great on polenta or risotto. Don't discard the solids, save them & toss into pasta for lunch! Also great with mushrooms, but the truffles are amazing for a special occasion.

This is a sauce served in 5* restaurants. Time consuming, but worth every minute. Served it over filet mignon.

We used this to top grilled scallops, with a fresh Oregon black truffle. Pretty much followed the recipe exactly, except used a mix of half and half and cream, which was plenty rich enough. Yummy!

I made this with the crown of shrimp dish for Valentines day. The dish came together harmoniusly and made an impressive presentation. My only gripe is that the truffles are strained out of the sauce, which seems a bit waisteful. I used truffles from Whole Foods, which did not seem to contribute to the flavor of the sauce very noticably (perhaps it's too subtle for my palate). I think just using the truffle oil would be adequate, especially if you are on a tight budget.

I made this sauce to serve on Gnocchi and Asparagus for my gourmet dinner group. Even the fussiest eaters used a piece of bread to wipe the dish clean. I had also served Veal Marsala. I only used 2 cups of heavy cream and 2 cups of half and half. It didn't matter and I have left overs.

I used this recipe with a fresh winter black truffle over pasta for an entree at a dinner party in Provence. It was a hit and my guests were impressed that it was created by an American chef. I saved the drained mixture (minus the thyme sprigs) and mixed it with potatoes hashed with onions in olive oil.

I tried this sauce as a "dress-up" for a client's so-so-hum stuffed mushrooms. She had made the stuffing in advance and forgot to drain the excess moisture out of the seafood, so the caps became soggy--We changed it around by making this wonderful sauce, steaming the stuffed caps and "dressing" them up with the truffle sauce. WONDERFUL.


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This was so easy and so,so delicious! We loved it. Make sure you use creme fraiche. It paired very well with champagne. I will make this often as it is a fast dish to put together and very impressive looking though somewhat fidgety.

I've made this a million times and it wows every single time. I find that if you use just a little bit of truffle butter to sear it tastes even better. JUST A LITTLE BIT, though. You don't want to overpower the other flavors. SUCH a winner.

I thought this was really good but not quite worthy of a four. It was quick & easy to make and looked great on the plate. I actually just used 2 scallops since I was making it as part of an appetizer trio and it was a hit with my husband who isn't that keen on scallops. I served it with a devilled egg half and a mini make ahead lobster souffle which was outstanding. (Recipe for the lobster souffle is in Food & Drink Holiday Edition 2011 p 258 (a publication from the Liquor Control Board of Ontario ) and their recipes are also online.

These are amazing. I served them on a toast circle as the scallops were small and I wanted them more as finger food. Everyone Raved! Served with some champagne of course!

I have served this several times and it is the best opener for a meal that I have found. Serve on a red bibb lettuce leaf with creme fraiche and a sprinkle of tabiko caviar. Love that it can be served at room temperature.

Amazing recipe! Simple and elegant. My aunt thinks I should open a restaurant now. Muah ha ha ha.

This recipe is a star and easy to prepare and serve at room temp which makes the prep so much easier. I often auction my dinners for charity and this appetizer (first course) gets everyone in the mood for a great evening of great food. Don't change a thing. Be careful when using a black caviar that you place it perfectly or you will end up with inky creme fraiche.

Great recipe. Expensive, but quick and impressive. However, i usually use butter as opposed to oil to cook the scallops in. Has a better taste in my opinion.

Lovely. enjoyed it with a bottle of champagne.

I really enjoyed the scallop as a base to this decadent hors d'oeuvres. The creme fraiche really kicked this up a notch (couldn't imagine making w/ sour cream. ) Perfect with a nice bottle of bubbly.

we centered a meal around a large jar of Beluga. this was without-a-doubt the only way to ever eat caviar again (except for with a spoon). amazing.

Served this dish up today (Christmas Day) as our entree. Everybody was really pleased with it, looked fab and tasted great. I used creme fraiche with champagne and had to substitute the chives for diced spring onion, added a dash of lime to balance the sweet taste of the creme fraiche. Excellent, definitely a winner!

Yum! This was pretty (I served them on colorful plates), rich, decadent and delicious! I used black lumpfish caviar and sour cream. Be careful not to oversalt the scallops, as the caviar is salty. This is so easy, and goes in my permanent file. GREAT with champagne!

Fabulous! Quick! Elegant!The comments of others inspired this variation and helped me achive a greater contrast of flavors and color. I sauted the scallops in butter. For the sauce, I stirrd the red caviar into the creme fraiche. It created a beautiful rosy color. Finally, I garnished the scallops with smoked salmon. All my guests licked their plates.

I made this dish last valenitines day and am planning on making it again this year. As the previous review suggested I used lox torn into confetti size pieces instead of caviar. So simple yet so elegant.

This is so simple, beautiful and elegant. I went to the trouble to make creme fraiche for my first attempt, but found that sour cream works just as well. Do NOT use fat free sour cream! I wish someone would tell me about a beautiful presentation, as it actually is just a white scallop sitting in a puddle of sour cream or creme fraiche, with colorful caviar on top. How did you serve this?

I made this dish and LOVED it! I used salmon roe and sourcream and sauted the scallops in butter. It was fabulous for me but unfortunately I made it for the wrong crowd. I served it to my husband, and parents who either don't like fish, were turned off by the look of roe or were dissapointed that the result was warm and not hot. But for me the scallops were dreamy and rich. I would make this again for my chic martini friends and not my plain food parents.

I made this dish tonight and it is out of this world. No sour cream was used (because it is, well, sour) and no creme fraiche because I have no idea where to buy it. Instead, I made my own sauce: After searing in olive oil, remove scallops (I used whole ones). Drain excess oil and deglaze with white wine. Throw in a pat of butter. Add half a cup of heavy cream, some dill weed (you know how much to add you're all cooks) and a freshly crushed garlic clove. Simmer and pour over the artfully arranged scallops. Then dab the caviar over each scallop. I used red lump fish caviar. Then sprinkle chopped chives and serve. The appearance is a jaw-dropper and the whole dish tastes like heaven. You won't be disappointed.

Made this as a last minute Super Bowl party appetizer-it was a huge hit. The store was out of caviar, so I substituted a small slice of Nova Scotia Lox on each scallop. The result was very pleasing to the pallate, but I am also looking foward to using caviar next time. I used sour cream and also found it was not necessary to slice the scallops. A delicious and easy recipe.

OUTSTANDING! Simple, elegant, delicious. Not only is it a classy presentation, but it is also a delightful change from the usual. I WAS a professional chef -- and wish this had been my idea. I served this at a dinner party (left them whole) with sauteed snap peas and sliced mushrooms.

Simple but perfect, this recipe showcases the pure, sweet flavors of the ingredients. Well worth the expense, we used osetra caviar for a splurge since it was New Years. Perfect for any special occasion.

I made this recipe for Thanksgiving, and it was quite impressive and tasty. I topped the dish with beluga, and I sauteed the scallops in olive oil instead of veggie oil (I may try sesame or peanut oil in future rounds for a smokier effect). You can also use a good sour cream instead of creme fraiche, and it is not necessary to slice the scallops in half. All in all, it's worth the expense.


Sea Scallops and Black Truffle Pappardelle


Prep Time: 5 min.
Cook Time: 10 min.
Yield: 2 servings

I finally got the black truffles that I had been dreaming about. So, what to make for a delicate dish with light protein, and how to add complex layers of textures and flavours to shine the spotlight on the truffles?

Enter luscious sea scallops, lobster juice, microgreens, edible flowers, and pistachio dust with cardamom.

This is one of the most quick and simple elegant meals for two. Whip it up for a candle-light serenade or double it for a sumptuous meal for four. Regardless, get out the nice table linens, wine glasses, and creative dishware.


Truffles are delicacies which are foraged seasonally, most famously in France and Italy. More recently, the Willamette Valley of Oregon, notorious for Pinot Noir wines, has been gaining notoriety for its truffles. At a fraction of the price of Italian truffles, they are worth a try.

Typically, black truffles are harvested in the spring, and white truffles around January. In Willamette Valley, both white and black truffles may be foraged from December to February, if the weather from months in advance provided ideal conditions. Contact Will for a truffle tour or wine tour (503)851.1491.

Why are truffles so costly? Well, “hunting” them is a time-consuming labour of love. In France, truffles are sniffed out by female pigs. In Italy the trifalao hunt with their large truffle dogs. In Oregon, the favourite truffle sniffers appear to be Labradoodles.

For this recipe, I’m using Italian black truffles. They are a little bit milder than than white truffles. For me, there is such a thing as too much of a good thing. We made a pizza once with an abundance of truffle shavings, and the result was overhwelming.

Papardelle (pah-par-DEH-ley) pasta’s wide, smooth ribbons set the foundations for this very delicate dish atop which the seared scallops rest, adorned with the edible flowers and delicately peppery microgreens.

For the scallops, choose large, plump sea scallops. Diver scallops, which are hand-harvested by actual human divers, are the crème de la crème. I ask at the fish counter for the white scallops. For some reason, the texture of the pink-tinted ones bother me. A shop owner told me once that the pink-casted scallops are female. Who knows?

I always keep lobster shells in my freezer with which to infuse broths and sauces. An excellent store brand of lobster juice is Bar Harbor. It’s actually more flavourful than the liquor from boiling shells. It’s more like a lobster consommé, with much natural sweetness that comes from the meat.


Microgreens add a gentle pepperiness to the dish. Among my favourite microgreens and sprouts are broccoli, arugula, radish, kale, and beet. Choose one or a mixture, which I did for this recipe. They pack a delicately peppery punch and are loaded with nutrients. Between the microgreens, lobster juice, pistachio cardamom dust, and truffles, there is no need to season this dish with any added salt and pepper.

The edible flowers are more of an aesthetic presentation accent, although they do have mild aroma and flavour. Pansies are among the delightful edible flowers available. Some are grown hydroponically, for the cleanest produce.

You will need: 1 large, deep pasta pot, 1 large sauté pan.

3 tablespoons unsalted butter
8 sea scallops
3 tablespoons lobster juice
1 tablespoon olive oil
10-12 shavings black truffle
10 salted roasted pistachios
1 cardamom pod
¼ cup microgreens
4 edible flowers
6 ounces dry pappardelle pasta

Place 4 quarts salted water on high heat to boil. Cook the pasta per package directions, minus 2 minutes.

In a spice grinder, pulverize the meat of the shelled pistachios and shelled cardamom until a very fine powder results. Set aside.

Meanwhile, sear the scallops and create the sauce.

In a large sauté pan over medium high heat, melt the butter and sear the sea scallops on one side until nicely browned.

Turn over the scallops, add the lobster juice, olive oil, and truffle shavings. Toss together and reduce heat to low.

Drain the al dente pasta and quickly add it to the scallop and truffle pan. A bit of the adhering pasta water will add slip to the sauce. Toss gently to coat all the pappardelle past ribbons evenly. Cover tightly. Toss again after 1 minute and cover for 1 minute more.

Toss the pasta 1 more time and transfer to individual serving plates. Top the pappardelle with a row of scallops and truffle slices. Line each plate with the microgreens, distribute the edible flowers between the scallops, and drizzle the remaining sauce over the dish.

Sprinkle the pistachio and cardamom dust over the dish. Serve immediately.

A crisp Pinot Gris or Sauvignon Blanc grape wine will pair nicely with this dish.

N.B. To preserve the shelf-life of these precious truffles, shave the entire thing and immerse in very high quality olive oil in a glass jar. Maintain in refrigerator for up to 1 year.

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Someday You Might Have A Black Truffle, And You Need A Recipe For That Day (PHOTOS)

It's a crazy world out there, and you never know what will happen. One day, you could be minding your own business and suddenly be presented with an opportunity to buy a real black truffle (Burgundy truffles even popped up on Fresh Direct recently!). If you can afford to, you should absolutely do it this one time, so that you can experience what black truffles really taste and smell like. Oh, you've had truffle oil? Forget everything you think you know about that and dive into the real thing.

We want you to be prepared for this day, so you know what to do with yourself. Real, fresh truffles have a short shelf life and are much more subtle than the fake stuff, so you'll want to eat it as quickly as you can, in as many simple preparations as possible. We pulled together a few of the best black truffle recipes, none of which contain truffle oil. We did cheat just once by using a truffled cheese, but we'll explain why when you get there. Congratulations on your excellent purchase and enjoy the fruits of your wisdom and fortitude.


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