Ingredients Jump to Instructions ↓

  1. 2 teaspoons 10ml Olive oil

  2. 2 tablespoons 30ml Chopped shallots

  3. 1/2 teaspoon 2 1/2ml Chopped garlic

  4. 1/2 cup 73g / 2.6oz Chopped portobello mushrooms

  5. 1/4 cup 15g / 1/2oz Chopped peeled seeded tomatoes

  6. 1/4 cup 59ml Veal reduction

  7. 1 cup 198g / 7oz Egg (large)

  8. 1 tablespoon 15ml Dijon mustard

  9. 2 tablespoons 30ml Fresh lemon juice Salt - to taste Freshly-ground white pepper - to taste

  10. 1 cup 237ml Vegetable oil

  11. 1/4 cup 59ml Truffle oil For The Scallops

  12. 24 Sea scallops - cleaned (large) Salt - to taste Freshly-ground black pepper - to taste

  13. 2 tablespoons 30ml Olive oil

  14. 2 Fresh black truffles - (not canned)

  15. 2 oz 56g Freshly-grated Parmigiano-Reggiano cheese

  16. 2 tablespoons 30ml Chopped chives

Instructions Jump to Ingredients ↑

  1. Recipe Instructions For the Emulsion: In a saute pan, over medium heat, add the oil. When the oil is hot, add the shallots. Saute for 1 minute. Add the garlic and mushrooms. Continue to saute for 1 minute. Add the tomatoes. Saute for 1 minute. Stir in the veal reduction and bring to a simmer. Cook until all of the liquid has evaporated, about 2 minutes. Remove from the heat and cool completely. In a food processor, fitted with a metal blade, combine the mushroom mixture, egg, mustard and lemon juice. Season with salt and pepper. Process until smooth. With the machine running, slowly add in the vegetable oil. Continue processing with the truffle oil. Season with salt and pepper. Cover and refrigerate until ready to use. For the Scallops: Season the scallops with salt and pepper. In a large saute pan, over medium heat, add the oil. When the oil is hot, add the scallops and sear for 3 to 4 minutes on each side. Place a scallop in the center of each serving plate. Drizzle the emulsion over each scallop. Shave the truffles over the sauce. Garnish with a sprinkle of cheese and chives. This recipe yields 24 appetizer servings.


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