- 32 large bay scallops, at least 1 1/2 ounces each
- 32 slices black truffle, at least 1-inch in diameter
- 4 ounces black truffle oil
- 1/2 lemon, juiced
- 4 tablespoons sliced baby chives
- Kosher salt
- Fresh cracked black pepper
- Confit of Leeks and Baby Carrots, recipe follows
- 8 pieces of parchment paper, cut into the shape of a heart
- 1 egg white, whipped until frothy
Preheat oven to 375 degrees. Slice the scallops in half to make 2 medallions out of each. Sprinkle the medallions with the truffle oil, lemon juice, and chives. Place a slice of truffle on half of the scallops and place the other halves on top to make a sandwich.
Spread a sheet of the parchment paper on a table so the point of the heart is facing away from you. Place 1/8 of the leek and carrot confit on 1 side of the parchment. Place 4 of the scallop sandwiches on top of the confit. Fold the other half of the parchment paper over and begin folding at the crease at a narrow angle. Repeat this until you have gone all the way around the papillote. When you reach the pointed end, twist it so that it forms a tail. Brush the top with egg white and place on a cookie sheet in the center of the oven. Bake for 15 minutes. Serve immediately with black truffle butter sauce.
Confit of Leeks and Baby Carrots:
- 2 tablespoons butter or olive oil
- 5 leeks, white and light green part only, julienned
- 3/4 pound baby carrots, peeled (if necessary) and tops trimmed short
- 1/4 cup dry white wine
- 1 1/2 cups water or chicken stock
- 1 teaspoon chopped thyme leaves
- Pinch sugar
- Salt and white pepper
- Pinch freshly ground nutmeg
In a saucepan heat butter over medium heat and cook leeks, stirring often, until softened (do not allow to color). Add carrots and cook 3 minutes longer. Add wine and when most of the liquid has evaporated, add water or stock, thyme, sugar, salt, pepper and nutmeg, and simmer uncovered, until vegetables are soft and most liquid has evaporated, about 20 minutes. Season with salt and white pepper, to taste.