Scallops With Potatoes And White Truffle Oil Recipes

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SEARED SCALLOPS WITH TRUFFLED POTATO CELERY ROOT PUREE



Seared Scallops with Truffled Potato Celery Root Puree image

Provided by Ina Garten

Categories     main-dish

Time 1h10m

Yield 3 servings

Number Of Ingredients 11

2 1/2 tablespoons unsalted butter
3 cups chopped leeks, white and light green parts (2 leeks), washed and spun-dry
2 cups (3/4-inch) diced peeled Yukon Gold potatoes (3/4 pound)
2 cups (3/4-inch) diced peeled celery root (1 pound)
2 cups heavy cream
Kosher salt and freshly ground black pepper
1 tablespoon white truffle butter
12 to 14 large "dry" sea scallops
2 to 3 tablespoons grapeseed oil
Basil-infused olive oil, for serving
Minced fresh chives, for serving

Steps:

  • Melt the unsalted butter in a medium (10-inch) saute pan or Dutch oven over medium-low heat. Add the leeks and saute for 8 to 10 minutes, stirring occasionally, until tender but not browned. Add the potatoes, celery root, heavy cream, 2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Lower the heat to very low, cover the pan, and simmer gently for 25 to 30 minutes, stirring occasionally, until the vegetables are tender. Be careful?don't let the vegetables scorch on the bottom of the pan!
  • In two batches, pour the leek and potato mixture into the bowl of a food processor fitted with the steel blade and pulse until coarsely pureed. Return the puree to the saute pan, stir in the truffle butter, taste for seasonings, and keep warm over very low heat. If the puree gets too thick, add a little more heavy cream.
  • If it hasn't already been removed, peel off the tough strip of muscle on the side of each scallop. Pat the scallops dry with paper towels and season them generously on both sides with salt and pepper. Heat a large (12-inch) saute pan over medium-high heat. Add the grapeseed oil and, when the oil is almost smoking hot, add the scallops in a single layer. Cook undisturbed for about 3 minutes, until golden brown on the bottoms. Don't crowd the scallops or they'll steam rather than sear. Using a small metal spatula, turn the scallops and cook for 2 to 3 minutes more, until just cooked through.
  • Spoon the warm puree onto 3 dinner plates. Place the scallops on the puree, drizzle with the basil oil, and sprinkle with the chives. Serve warm.

SCALLOPS WITH POTATOES AND WHITE TRUFFLE OIL



Scallops With Potatoes And White Truffle Oil image

Provided by Moira Hodgson

Categories     main course

Time 30m

Yield 8 first-course or 4 main- course servings

Number Of Ingredients 7

1 pound Russet or Yukon gold potatoes
1/2 cup hot milk
2 tablespoons unsalted butter
Coarse salt and freshly ground pepper to taste
1 pound bay or sea scallops
2 tablespoons olive oil
3 to 4 tablespoons white truffle oil

Steps:

  • Make the mashed potatoes. Cut the potatoes into two-inch cubes and boil them in salted water or steam them until they are tender.
  • Scald the milk. Drain the potatoes if boiled and mash them with a potato masher in their cooking pot. Add the milk and butter. Season with salt and pepper to taste.
  • If using sea scallops, cut them in half. Season the scallops with salt and pepper. Heat the oil to very hot and briskly seal the scallops so that they brown.
  • Divide the mashed potatoes among four plates. Divide the scallops into four portions and place them on top of the potatoes. Sprinkle them with truffle oil and serve.

Nutrition Facts : @context http, Calories 203, UnsaturatedFat 10 grams, Carbohydrate 13 grams, Fat 13 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 3 grams, Sodium 331 milligrams, Sugar 1 gram, TransFat 0 grams

PAN-SEARED SCALLOPS WITH BROWN BUTTER, HAZELNUTS AND WHITE TRUFFLE OIL WITH ROASTED FINGERLING POTATOES AND ASPARAGUS



Pan-Seared Scallops with Brown Butter, Hazelnuts and White Truffle Oil with Roasted Fingerling Potatoes and Asparagus image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 12

1 pound fingerling potatoes, washed and sliced lengthwise
1/4 cup olive oil
Salt and freshly ground black pepper
1 pound asparagus, washed, tough ends removed
1 tablespoon extra-virgin olive oil
12 to 16 jumbo sea scallops, or approximately 1 1/2 pounds
Salt and freshly ground black pepper
9 tablespoons clarified butter
1 1/3 ounces hazelnuts, toasted and coarsely chopped
2 tablespoons lemon juice
2 tablespoons chopped fresh parsley leaves, plus more for garnish
1 or 2 drops white truffle oil, optional

Steps:

  • For the potatoes: Preheat oven to 400 degrees F.
  • In a large bowl, toss the fingerling potatoes with the olive oil and season with salt and pepper, to taste. Add the potatoes to a roasting pan and bake for about 25 minutes. Test with fork for tenderness. Remove them from oven to a bowl and set aside.
  • For the asparagus: Bring a large pan of salted water to a boil over high heat. Add the asparagus and blanch until they become bright green, about 2 minutes. Remove and plunge into an ice bath or rinse under cold water.
  • For the scallops: Heat a nonstick saute pan over medium heat until very hot and add the olive oil. Season scallops lightly with salt and pepper. When oil is hot, add the scallops and saute the first side until golden brown, approximately 2 minutes. Turn the scallops over, and after 1 minute, add the butter and the hazelnuts. When scallops are seared, transfer them to a plate and keep warm.
  • Add lemon juice to the butter and hazelnuts. When the butter has browned add the 2 tablespoons of the chopped parsley. (Add 1 or 2 drops of white truffle oil to the butter, if desired.)
  • Toss the potatoes and asparagus in the brown butter until heated through. Transfer the vegetables to a serving platter. Position the scallops over the vegetables and garnish with chopped parsley. Drizzle remaining brown butter over scallops and serve.

ROAST DIVER SCALLOPS WITH BAKED FINGERLING POTATOES AND WHITE TRUFFLES



Roast Diver Scallops with Baked Fingerling Potatoes and White Truffles image

Provided by Food Network

Number Of Ingredients 10

1 pound fingerling potatoes, "Ruby Crescent"
1/2 cup Kosher salt, for baking potatoes
1 small bunch fresh chervil, or flat leaf parsley if unavailable, 1/2 chopped, 1/2 reserved for garnish
2 ounces white truffle oil
4 tablespoons whole unsalted butter, room temperature
Salt and pepper, to taste
1 pound sea scallops, (U-12), should be "Dry", "Dayboat", or "Divers"
1 white truffle, approximately 1-ounce
1/4 canola oil, for sauteing scallops
1 truffle slicer

Steps:

  • Scrub potatoes well and drain. Lay Kosher salt in an even layer of a baking pan to accommodate all the potatoes in one batch without crowding. Bake in a preheated 375 degrees for 20 to 30 minutes until just tender. Remove and let cool. This step should be done 1 hour or as many as 4 hours before serving. While potatoes are baking, check through scallops and remove any remaining tough membranes. When potatoes are cool enough to handle, cut, with a sharp paring knife, the top 1/4 off and hollow out the potato to form a "boat". Reserve potato interiors and tops. Combine scooped out portion with the chopped portion of chervil. 1/2 of truffle oil and butter, season with salt and pepper to taste and refill potato "boats" and reheat in preheated 325 degree oven for 6 minutes. Next, heat 2, 10-inch, skillets until quite hot, as potatoes are reheating. Season scallops and pat dry with paper towels. Distribute canola oil evenly in both pans and put 1/2 scallops in 1 pan. 1/2 in the other taking care to put the "cut" side down and not to overcrowd them. Sear well until browned (approximately 2 to 3 minutes each side.) Remove scallops from pan and drain on paper towels briefly before arranging attractively on 4 warm plates with the now hot twice baking potatoes. Drizzle remaining truffle oil over scallops and potatoes and shave truffle over all garnishing with chervil sprigs.

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