Ingredients Jump to Instructions ↓

  1. 4 Bay scallops - seared

  2. 1/2 cup 118ml Brunoise potatoes - blanched

  3. 1/2 cup 55g / 1.9oz Brunoise carrots - blanched

  4. 2/3 cup 157ml Confit mushrooms - sliced, sauteed

  5. 1 1/2 cups 355ml Mushroom broth

  6. Salt - to taste

  7. Freshly-ground black pepper - to taste

  8. 12 Black truffle - thin slices

  9. 2 teaspoons 10ml Truffle oil

  10. 1 Puff pastry sheet (11" by 14")

  11. 1 Egg - beaten

  12. 1/4 cup 36g / 1 1/3oz Grated Parmigiano-Reggiano Cheese

  13. Truffle oil - for drizzling

  14. 1 Black truffle - for shaving

  15. 2 tablespoons 30ml Chopped chives

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees. 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.

  2. 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.

  3. Using your 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.

  4. 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.

  5. This recipe yields 4 servings.


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