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Receta Seared Scallops With Porcini Relish And Truffle Butter Sauce
by Global Cookbook

Seared Scallops With Porcini Relish And Truffle Butter Sauce
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  Raciónes: 6

Ingredientes

  • 1/2 lb Butter at room temperature
  • 1/4 c. White truffle oil
  • 1 c. White wine
  • 1 Tbsp. Chopped shallots
  • 1 tsp Minced garlic
  •     Salt to taste
  •     Freshly-grnd white pepper to taste
  • 1/2 c. Heavy cream
  • 6 lrg Sea scallops
  •     Freshly-grnd black pepper to taste
  • 2 Tbsp. Extra virgin olive oil
  • 1 x Fresh corn ear, scrapped from the cob
  • 1/4 lb Crabmeat picked over
  • 6 x Fresh porcini mushrooms cleaned, sliced thin
  • 1 Tbsp. Minced chives
  • 1 1/2 c. Mashed potatoes warm
  • 1 sm Black truffle

Direcciones

  1. In a mixing bowl, mix the butter and truffle oil together. Place the butter on plastic wrap, form a log and wrap tightly. Chill till hard.
  2. In a saucepan, combine the white wine, shallots and garlic. Season with salt and white pepper. Bring the liquid to a boil and cook for 3 min. Stir in the cream and cook for one minute. Cut the butter into 1-inch pcs. Reduce the heat to medium-low and whisk in the butter, one piece at a time. Reduce the heat to low and keep the sauce hot.
  3. Season the scallops with salt and pepper. In a saute/fry pan, over medium-high heat, add in one Tbsp. of the oil. When the oil is warm, add in the scallops and sear for 2 to 3 min on each side.
  4. In another saute/fry pan, heat the remaining Tbsp. of oil. When the oil is warm, add in the corn. Season with salt and pepper. Saute/fry for 3 min. Add in the crabmeat and mushrooms. Season with salt and pepper. Continue to saute/fry for 2 min. Remove from the heat and stir in the chives.
  5. To serve, spoon 1/4 c. of the sauce in the center of each plate. Spoon 1/2 c. of the potatoes in the center of the sauce. Spoon the relish over the potatoes. Lay a scallop on top of each pile of potatoes. Garnish with shaved truffles and chives.
  6. This recipe yields 6 servings.