Scallops with Black Truffle Sauce

Scallops with Black Truffle Sauce
Staff Writer
Sirio Ristorante at The Pierre

Bebber paired his dish, capesante salsa al tartufo Nero (Scallops with Black Truffle Sauce), with Luis Pato Vinhas Velhas white, noting at a dinner at Oceana, “White Portuguese wines are built for seafood.”

Recipe courtesy of Executive Chef Massimo Bebber of Sirio Ristorante at The Pierre, New York City

5
Servings
206
Calories Per Serving
Deliver Ingredients

Ingredients

For the artichoke chips

  • 1 1/4 pound sea scallops
  • 5 baby artichokes
  • Juice of 1 lemon
  • Frying oil

For the parsnip puree

  • 1 Teaspoon vegetable oil
  • 1 Spanish onion, diced
  • Salt
  • 7 parsnips, peeled and diced
  • 1 Cup milk

For the scallops

  • 1 Teaspoon canola oil
  • 1 1/4 Pound sea scallops
  • Salt and pepper
  • 1/2 Pound Chantarelle mushrooms
  • Veal sauce
  • 1 3/4 Ounce chopped black truffles
  • 1 carrot, shaved thinly
  • Micro herbs
  • Edible flowers

Directions

For the artichoke chips

Clean artichokes by removing the outer leaves and removing the choke in the middle of the artichoke. Place artichokes in lemon flavored water, once artichokes are all clean, slice them thinly on a Japanese mandoline slicer and fry in oil at 350 degrees until golden brown. Season with salt after they are removed from fryer.

For the parsnip puree

In a large size pot, add one teaspoon of vegetable oil and start sweating the onion, add a pinch of salt and sweat with no color. Next add the chopped parsnip, mixed together and then add the milk and water to cover. Season lightly with salt. Cook for 45 minutes and then put in a blender and blend until smooth.

For the scallops

In a medium size sauté pan, heat up one teaspoon of canola oil. Season scallop liberally with salt and pepper and begin to sear each scallop until golden brown and cooked through.

Remove scallops from pan and place on a plate for them to rest. In the same pan, remove some oil and any debris left over, quickly sauté chanterelle for two minutes until fork tender. Remove the mushrooms from pan and keep in a warm place. Heat veal sauce in the same pan. Place warm purée in middle of plate and move the purée toward the outside of the plate keeping a visible circle. Place scallops in the middle of the purée, drizzle the heated veal sauce or brown sauce around and on top of the scallops. Garnish the plate with truffles, shaved carrot, fried artichokes, and sautéed mushrooms. Decorate with micro herbs and edible flowers.

Nutritional Facts

Total Fat
6g
9%
Sugar
1g
1%
Saturated Fat
2g
8%
Cholesterol
72mg
24%
Carbohydrate, by difference
6g
5%
Protein
31g
67%
Vitamin A, RAE
96µg
14%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
70mg
7%
Folate, total
10µg
3%
Iron, Fe
1mg
6%
Magnesium, Mg
68mg
21%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
339mg
48%
Selenium, Se
56µg
100%
Sodium, Na
391mg
26%
Water
163g
6%
Zinc, Zn
1mg
13%

Scallop Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Scallop Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.