Seared Scallops Served with a Truffled Potato Sauce and Warm Potato Relish

Total Time:
1 hr 10 min
Prep:
35 min
Cook:
35 min

Yield:
4 servings
Level:
Intermediate

CATEGORIES
Ingredients
  • For the Potato Relish:
  • 1/4 pound small red thumb new potatoes
  • 2 tablespoons olive oil
  • 2 teaspoons minced shallots
  • 1/2 teaspoon minced garlic
  • 2 tablespoons balsamic vinegar
  • 1/4 teaspoon salt
  • Pinch fresh ground white pepper
  • 1 teaspoon chopped chives
  • 1 teaspoon fresh picked tarragon leaves
  • For the Potato Truffle Sauce and Scallops:
  • 3 tablespoons butter
  • 2 tablespoons minced shallots
  • 1/2 teaspoon minced garlic
  • 1 cup small peeled, diced new potato
  • 11/2 cups chicken stock
  • 11/2 teaspoon salt
  • 3/4 teaspoon fresh ground white pepper
  • 1/2 cup heavy cream
  • 1 to 2 teaspoons truffle oil
  • 1 tablespoon olive oil
  • 12 sea scallops
  • 2 tablespoons instant flour (recommended: Wondra)
  • Chopped chives, for garnish
Directions
Potato Relish:

In a small saucepan, place the potatoes and cover with water. Set over high heat and bring to a boil, reducing to a low boil until tender, about 7 to 8 minutes. Remove from the heat and cool under cold running water. Once cool enough to handle, slice the potatoes into 1/4-inch rounds and place in a medium bowl. Set an 8-inch saute pan over medium heat and add the olive oil. When the oil is hot, add the shallots and garlic and saute until fragrant, about 1 minute. Add the sliced potatoes to the pan, and saute for 2 to 3 minutes. Add the balsamic vinegar to the pan and cook until reduced by about half, about 2 minutes. Season the potatoes with the salt and pepper and garnish with the chives and tarragon. Set aside while you prepare the scallops.

Potato Truffle Sauce and Scallops:

In an 8-inch saute pan set over medium heat, add 1 tablespoon of the butter. Once melted, add the shallots and garlic and saute until fragrant, about 1 minute. Add the potatoes and stock to the pan and bring to a boil, reduce to a simmer and cook until the potatoes are tender and the stock has reduced by about half, about 15 minutes. Season the potatoes with 1/2 teaspoon of salt and 1/4 teaspoon of the pepper. Place in a food processor with the heavy cream and pulse until well blended and smooth. Remove to a heat-proof glass or stainless steel bowl and fold in the truffle oil. Wrap with plastic wrap and set aside to keep warm while you prepare the scallops.

Set a 10-inch saute pan over high heat. Add the olive oil. While the oil is getting hot, Season the scallops with the remaining teaspoon of salt and 1/2 teaspoon of pepper. Dredge the scallops in the flour and shake to remove any excess flour. Place the scallops in the saute pan and sear for 2 minutes on the first side. Add the remaining 2 tablespoons of butter to the pan and swirl to evenly distribute. Turn the scallops and continue to cook for 1 1/2 to 2 minutes on the second side, or until golden brown and just cooked through. To serve, divide the potato sauce among the centers of 4 shallow bowls or plates. Place 3 scallops on top of the potato sauce, and garnish with the warm potato relish and chopped chives. Serve immediately.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.