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Seared Scallops on Truffle White Bean Puree with Wild Mushroom Sauce

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    Source: www.emerils.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B9, D
    MineralsZinc, Copper, Natrium, Chromium, Calcium, Magnesium, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. WHITE BEAN PUREE:

    2. 1 tablespoon unsalted butter

    3. 1/4 cup finely chopped yellow onions

    4. 1 tablespoon minced shallots

    5. 1 teaspoon minced garlic

    6. 1/2 cup heavy cream

    7. 1 cup Basic Beans (white)

    8. 1/4 cup white truffle oil

    9. WILD MUSHROOM SAUCE:

    10. 1/4 cup minced yellow onions

    11. 1/2 teaspoon salt

    12. 1/4 teaspoon freshly ground black pepper

    13. 2 tablespoons minced shallots

    14. 1/2 pound assorted wild mushrooms, such as porcini, chanterelle, oyster, or wood ear, wiped clean, stems removed, and thinly sliced

    15. 2 teaspoons minced garlic

    16. 1 1/2 cups Brown Chicken Stock, or commercial demi-glace

    17. SCALLOPS:

    18. 2 tablespoons olive oil

    19. 12 divers scallops, or other large sea scallops, rinsed and patted dry

    20. 1 teaspoon salt

    21. 1/2 teaspoon freshly ground white pepper

    Instructions Jump to Ingredients ↑

    1. To make the purÈe: Melt the butter in a medium saucepan over medium-high heat. Add the onions, salt, and pepper, and cook, stirring, for 3 minutes. Add the shallots and cook, stirring, for 2 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the cream and the beans. Bring to a boil, then reduce the heat to medium-low and simmer for 5 minutes. Remove from the heat.

    2. Pour the mixture into the bowl of a food processor or blender. Add additional salt and pepper if necessary, and process on high speed for 30 seconds. With the motor running, add the truffle oil and process until smooth, about 1 minute. Set aside and keep warm.

    3. To make the mushroom sauce: Heat the olive oil in a heavy medium saucepan over medium-high heat. Add the onions, salt, and pepper, and cook, stirring, for 2 minutes. Add the shallots and mushrooms, and cook, stirring, for 2 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the stock and bring to a boil over high heat. Reduce the heat to medium-low and cook until the sauce has thickened, about 4 minutes.

    4. Remove from the heat, cover, and keep warm.

    5. To prepare the scallops: Heat the olive oil in a large heavy skillet on medium-high heat. Season the scallops with the salt and white pepper. Add them to the skillet and sear until lightly golden brown, about 2 minutes on each side.

    6. To serve, spoon about 1/3 cup of white bean purÈe on each of four plates, place three scallops on the purÈe, and top with about 1/2 cup of the mushroom sauce.

    7. Yield : 4 appetizer or 2 main-course servings

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