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| SEA SCALLOPS WITH FENNEL, BROCCOLI PUREE AND TRUFFLE OIL |
| 4 Servings |
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| Ingredients For The Scallops |
12 Large Sea Scallops
1/4 C Canola Oil
To Taste Salt and Pepper
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| Ingredients For The Sauce |
1 head Broccoli, florets and stems separated
2 C Spinach Leaves, stemmed
Water
1 t Butter
To taste Salt and Pepper
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| Ingredients For The Vegetables |
1 bulb Fennel, 1/4” dice, blanched
1 Tomato peeled, seed, diced 1/4”
1 C Cauliflower, cut into small florets, blanched
1 Yellow Squash, cut into 1/4” dice, blanched
2 T Butter
To Taste Salt and Pepper |
| Ingredients For The Garnish |
1 bunch Scallion, cut into fine julienne
2 T White Truffle Oil
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| Method |
| Set oven to 300º |
| Method For The Broccoli Puree |
| In boiling salted water, cook broccoli stems until very soft,
add florets to water and cook until soft as well.
When both are soft add the spinach, remove all broccoli
and spinach and shock in ice water.
Next place the broccoli in blender with spinach and
water, puree until smooth.
Strain through a fine mesh strainer.
To put together the dish in a large sauté pan over high
heat, add 1/4 C canola oil.
Season scallops with salt and pepper on both sides, add
to pan and place in oven.
After about 2 minutes turn scallops and cook for about
three more minutes, remove from the oven and drain the
scallops well.
Set aside and keep warm. |
| Method For The Vegetables |
| In a medium sauté pan over medium heat, add the butter,
then add the fennel, tomato, cauliflower, yellow squash,
and season with salt and pepper.
Cook until just warm through.
Set aside and keep warm. |
| Method For The Broccoli Puree |
| In a small saucepan over low heat add broccoli puree,
butter, and water.
Heat until just warm.
Season with salt and pepper. |
| To Assemble |
| Place broccoli puree in the middle of the plate, next add
the vegetables, and place the scallops atop the
vegetables.
Garnish with scallions and truffle oil. |
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