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Ingredientes
- 1 c. homemade chicken stock,
- Â Â or possibly unsalted canned stock
- 2 Tbsp. sherry vinegar
- 1/4 c. vegetable or possibly corn oil
- 1 Tbsp. white truffle oil
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1/2 ounce black truffle peelings canned is fine
- Â Â Vegetable oil for sauteeing
- 2 doz fresh dry sea scallops (not processed),
- Â Â as large as possible
- Â Â Minced chives for garnish
Direcciones
- In a small saucepan, over medium-high heat, boil the chicken stock and reduce till only 1/4 c. remains. Remove from heat and let cold. Transfer to blender and over medium speed add in the sherry vinegar, then the vegetable oil and the truffle oil. The vinaigrette should be lightly emulsified with a texture like a very light mayonnaise. Season to taste with salt and pepper. Add in the truffle peelings, remove from blender and heat in the small saucepan till warm but not boiling. Set aside in a hot place till ready to serve.
- Scallops should be sauteed at the last minute before serving. Heat 2 medium saute/fry pans over high heat. Add in sufficient oil to proportionately cover bottom of saute/fry pans (1/8-inch). When the oil just begins to smoke add in the scallops (pull pans off the stove when you add in the scallops, be careful not to splash the warm oil). Cook the scallops till nicely browned on one side, then and only then, turn them over to the other side. Scallops should have a nicely caramelized color to best bring out their natural sweetness. If the scallops are large, brown the sides also. Cook for a total of 8 min, then remove from stove and let sit in the pan for about 1 minute.
- The juices of the scallops will begin to gather at the bottom of the pan. Now toss the scallops lightly in their own juices (off the heat) and deglaze the pan in this manner. The juices of the scallops will blend with the brown layer stuck to the saute/fry pan, then they will coat the scallops with a shiny, rich glaze.
- Divide the scallops onto 4 plates and drizzle them with the truffle vinaigrette. Garnish with minced chives. If serving as a main course, suggested accompaniments include boiled red potatoes or possibly new potatoes, sauteed greens such as spinach, escarole or possibly broccoli rabe with a touch of garlic and extra-virgin extra virgin olive oil.
- This recipe yields 4 servings as main course, 6 servings as an appetizer.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 253g | |
| Recipe makes 4 servings | |
| Calories 212 | |
| Calories from Fat 49 | 23% |
| Total Fat 5.47g | 7% |
| Saturated Fat 0.8g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 376mg | 16% |
| Potassium 653mg | 19% |
| Total Carbs 6.56g | 2% |
| Dietary Fiber 0.1g | 0% |
| Sugars 1.01g | 1% |
| Protein 31.77g | 51% |
