Truffled Sea Scallops

Brooks Wine scallops from the kitchen

Yields2 Servings

 1 large russet potato, peeled and diced small
 ¼ cup + 1 tsp salted butter
 ¼ cup heavy cream
 1 tsp minced garlic
 1 bunch broccolini, trimmed and blanched
 6 sea scallops
 2 tsp olive oil
 1 small white truffle, shaved thinly
 salt & black pepper to taste

1

In a saucepot, boil the potatoes until tender, drain and let sit for 5 minutes.

2

While the potatoes are resting, put the heavy cream and the garlic into a saute pan and lightly simmer for about 5 minutes then strain the garlic out and add the cream to a large bowl.

3

Food Mill the potatoes into the same bowl as the cream and gently mix in the 1 tsp of butter into it until fully incorporated.

4

In a blender combine the rest of the butter with half of the shaved truffle and puree until smooth.

5

Add the olive oil to another pan and heat, add the scallops and sear 45 seconds per side.

6

Remove the scallops and add the truffle butter, let melt slightly and add the blanched broccolini, coat with the butter and cook until warmed through.

7

When you're ready to plate, add the potato to the bottom of each plate, then the broccolini and then the scallops.

8

Drizzle with the remaining butter from the broccolini pan and garnish with the remaining half of the truffle. Enjoy!!

Ingredients

 1 large russet potato, peeled and diced small
 ¼ cup + 1 tsp salted butter
 ¼ cup heavy cream
 1 tsp minced garlic
 1 bunch broccolini, trimmed and blanched
 6 sea scallops
 2 tsp olive oil
 1 small white truffle, shaved thinly
 salt & black pepper to taste

Directions

1

In a saucepot, boil the potatoes until tender, drain and let sit for 5 minutes.

2

While the potatoes are resting, put the heavy cream and the garlic into a saute pan and lightly simmer for about 5 minutes then strain the garlic out and add the cream to a large bowl.

3

Food Mill the potatoes into the same bowl as the cream and gently mix in the 1 tsp of butter into it until fully incorporated.

4

In a blender combine the rest of the butter with half of the shaved truffle and puree until smooth.

5

Add the olive oil to another pan and heat, add the scallops and sear 45 seconds per side.

6

Remove the scallops and add the truffle butter, let melt slightly and add the blanched broccolini, coat with the butter and cook until warmed through.

7

When you're ready to plate, add the potato to the bottom of each plate, then the broccolini and then the scallops.

8

Drizzle with the remaining butter from the broccolini pan and garnish with the remaining half of the truffle. Enjoy!!

Truffled Sea Scallops
2017 Hyland Riesling

Suggested wine pairing:

2017 Hyland Riesling