Sea Scallops With Sunchokes And Truffles Recipes

SEA SCALLOPS WITH SUNCHOKES AND TRUFFLES

Steps:

• Place bacon and milk in a saucepan, bring to a simmer, remove from heat and allow to steep 30 minutes. Meanwhile, in a bowl mix 1 cup water with lemon juice. Peel and dice sunchokes and place in bowl. Trim artichoke down to fleshy heart, removing all leaves and choke, and place in bowl. Discard artichoke leaves and choke.
• Remove bacon from saucepan and discard or reserve for another use. Add sunchokes and artichoke heart to milk and simmer gently until tender, about 25 minutes. Remove artichoke heart and reserve. Purée sunchokes with any milk remaining in pan. Season with salt and white pepper. Rinse saucepan and place purée in it. Sliver artichoke heart.
• Mash egg yolk and mix with shallot, chives and parsley. Drizzle in 3 tablespoons oil, beating with a whisk. Add vinegar, season with salt and pepper, beat well and set aside.
• Place scallops in a saucepan that will hold them with little room to spare, in a single layer. Add 1/2 cup olive oil and the garlic. Heat to 110 degrees (use an instant thermometer) and cook for 3 minutes, turning scallops once. Remove scallops and oil from heat, cover and set aside. Heat remaining oil in pan and quickly sauté artichoke heart slices. Briefly reheat sunchoke purée.
• To serve, spoon warm sunchoke purée on each of 4 plates. Scatter artichoke slices around it. Divide scallops on top of purée. Spoon egg and herb sauce (gribiche) on scallops, top each with a truffle slice if using, and put a watercress sprig alongside. Serve.

SKILLET SEA SCALLOPS

Steps:

• In a shallow bowl, toss bread crumbs with salt. Dip scallops in crumb mixture to coat both sides, patting to help coating adhere. , In a large skillet, heat butter and oil over medium-high heat. Add scallops; cook 1-1/2 to 2 minutes on each side or until firm and opaque. Remove from pan; keep warm., Add wine, lemon juice and garlic to same pan; bring to a boil. Stir in parsley. Drizzle over scallops; serve immediately.

TRUFFLED BAY SCALLOPS WITH CELERY PURéE

Steps:

• Make celery purée:
• Simmer broth, celery, potato, onion, and 1/4 tsp salt in a small heavy saucepan, covered, stirring occasionally, until vegetables are tender, about 15 minutes. Add parsley and cook, uncovered, 1 minute. Purée mixture in a blender until very smooth (use caution when blending hot liquids). Keep warm in saucepan.
• Cook scallops:
• Pat scallops dry and season with 1/4 tsp salt and 1/8 tsp pepper. Heat oil in a 12-inch heavy nonstick skillet over medium-high heat until it shimmers, then sauté scallops until barley cooked through, 2 to 3 minutes. Add truffle butter and stir until melted, then transfer scallops with a slotted spoon to a bowl. Stir celery purée into truffle butter in skillet. Spoon onto plates, then mound scallops in center and sprinkle with celery leaves.
• Do Ahead
• Purée (without truffle butter) can be made 1 day ahead and chilled. Reheat in a microwave or in a saucepan over low heat before stirring into truffle butter.

SEARED SEA SCALLOPS

Steps:

• In a large bowl, mix together flour, salt, oregano, thyme and lemon pepper. Roll scallops in flour mixture until lightly coated on all sides.
• Heat olive oil in a skillet or frying pan over high heat. Add 4 scallops to the pan and sear on all sides (about 2 minutes for each side). After turning scallops, add 1 tablespoon parsley and 1 teaspoon lemon juice. Remove scallops from pan and place on a plate in the oven to keep warm until ready to serve.
• Repeat until remaining scallops are cooked, tossing each batch with parsley and lemon juice.