Seared Sea Scallops Baby Spinach Leeks Truffle Potato Sauce Recipes

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SEARED SCALLOPS WITH BABY SPINACH



Seared Scallops With Baby Spinach image

A lovely, very simple Asian dish. This is mildly seasoned, but feel free to add chili paste, chili oil or whatever firey substances you like.

Provided by Chef Kate

Categories     One Dish Meal

Time 17m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons vegetable oil
2 teaspoons toasted sesame oil
2 garlic cloves, minced
1 inch piece fresh ginger, minced
10 ounces Baby Spinach
1 tablespoon soy sauce
1 tablespoon sesame seeds, toasted, see note
1 teaspoon sesame seeds, toasted, see note
fresh ground pepper
3/4 lb sea scallops

Steps:

  • Heat 1 tablespoon of the vegetable oil and 1 teaspoon of the sesame oil in a skillet over high heat. A.
  • dd garlic and ginger; cook, stirring, until garlic softens, 1 minute.
  • Add spinach; cook until leaves soften and heat through, 1 to 2 minutes.
  • Add soy sauce, sesame seeds and pepper to taste; toss to combine.
  • Cover skillet; keep warm while scallops cook.
  • Heat remaining 1 tablespoon vegetable oil and 1 teaspoon sesame oil over medium-high heat in a grill pan or heavy skillet.
  • Sear scallops until dark golden, about 2 minutes per side.
  • Serve scallops over the spinach.
  • Note: To toast sesame seeds, place in a dry skillet over low heat, shaking frequently to prevent burning, until fragrant and barely colored, about 3 minutes.

Nutrition Facts : Calories 193.4, Fat 11.5, SaturatedFat 1.5, Cholesterol 28.1, Sodium 445.3, Carbohydrate 6, Fiber 2, Sugar 0.4, Protein 17.4

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.

SEARED SEA SCALLOPS WITH EXOTIC MUSHROOMS, POTATO MOUSSELINE, FOIE GRAS BUTTER AND TRUFFLE VINAIGRETTE



Seared Sea Scallops with Exotic Mushrooms, Potato Mousseline, Foie Gras Butter and Truffle Vinaigrette image

Provided by Food Network

Categories     appetizer

Time 50m

Number Of Ingredients 17

4 ounces fresh foie gras
1/2 pound butter
2 tablespoons olive oil
3/4 pound wild or exotic mushrooms (shiitake, oyster, chanterelle, porcini, etc.) cut into bite-size pieces
1/2 pound peeled Yukon Gold potatoes, quartered
2 tablespoons milk, warm
2 tablespoons chopped parsley
1 teaspoon lemon zest
1 teaspoon chopped garlic
12 large sea scallops
1 can truffle juice (14 ounces)
1 can truffle peelings (5 ounces)
One 8-ounce bottle truffle oil
1 cup Ruby Port
2 cups extra virgin olive oil
1 tablespoon seasoned rice vinegar
1 tablespoon sherry vinegar

Steps:

  • For the foie gras butter: Combine the foie gras and 4 ounces of the butter in a food processor and puree. Transfer Foie Gras Butter to a small container, cover with plastic wrap and refrigerate.
  • For the wild mushrooms: Heat a large saute pan over a high heat (large enough to hold all the mushrooms in a single layer). Add 1 tablespoon olive oil and then the mushrooms. Cook over high heat until crispy around the edges -- approximately 3 to 5 minutes. Remove the mushrooms from the pan and let cool.
  • For the potato mousseline: Place potatoes in a saucepan, cover with cold water and bring to a boil over medium heat. Reduce the flame to low and simmer until very tender. Drain immediately and place in a food mill (not a food processor) or potato ricer. Rice or work through the food mill, adding 1/4 pound of butter, stirring constantly. Add 1 to 2 tablespoons of warm milk so that the puree is silky but not runny. Cover with plastic wrap and keep and keep warm over a double boiler.
  • For the gremolata: Combine chopped parsley, lemon zest and garlic.
  • Sear the scallops: Heat a saute pan over high heat. Season scallops with salt and pepper. Add 1 tablespoon oil to the pan. Sear the scallops until golden on one side, flip and then sear the other side. Remove from pan and keep warm.
  • For the truffle vinaigrette: Combine truffle juice, port and the juice from the truffle peelings in a non-reactive saucepan. Reduce over medium-low heat until reduced by about 3/4 or until liquid is a thin syrup. Remove from heat and cool.
  • Combine port - truffle reduction with vinegars and whisk in the oils. Set aside. This mixture will keep for 1 month in the refrigerator if it is tightly covered.
  • For the assembly: In the center of 4 large plates place a dollop of the potato mousseline. Reheat the mushrooms and sprinkle with gremolata to taste. Arrange mushrooms around the potatoes. Drizzle the foie gras butter over and around the mushrooms. Drizzle the truffle vinaigrette on and around the mushrooms. Place 3 scallops on top of each of the mounds of potato mousseline.

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