Scallop, Confit of Wild Mushroom and Black Truffle Dome
- 4 seared bay scallops
- 1/2 cup brunoise potatoes, blanched
- 1/2 cup brunoise carrots, blanched
- 2/3 cup confit mushrooms (sliced, Sauteed)
- 1 1/2 cups mushroom broth
- Salt and pepper
- 12 thin slices of a black truffle
- 2 teaspoons truffle oil
- 1 puff pastry sheet (11 by 14-inch)
- 1 egg, beaten
- 1/4 cup grated Parmigiano-Reggiano Cheese
- Salt and pepper
- Bottle of truffle oil for drizzling
- 1 black truffle for shaving
- 2 tablespoons chopped chives
Preheat the oven to 350 degrees F. Place the scallops in four individual ramekins (4-ounce). Divide the potatoes and carrots between the four ramekins and place around the scallops. Add 1/4 cup of the mushrooms in each ramekin. In each ramekin, pour 3 ounces of the broth. Season with salt and pepper. Top each of the scallops with 3 slices of the truffles and a drizzle of the truffle oil. For the pastry: With a 4 1/2-inch round cutter, cut out four round disks from the puff pastry. Place the pastry directly on top of the ramekin.
Using you hands, press the pastry over the side of the ramekin, while turning the ramekins clockwise. This will seal the dome. Using a pastry brush, brush the beaten egg over the top of the dome. Sprinkle with the Parmigiano-Reggiano cheese. Season with salt and pepper.
Bake for 15 to 20 minutes or until the pastry is golden brown and the scallops are heated through. Remove the domes from the oven and place on a folded napkin. Drizzle the dome with truffle oil. Sprinkle the domes with cheese and shaved black truffles. Garnish with chopped chives.
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