Ingredients Jump to Instructions ↓

  1. 2 teaspoons olive oil

  2. 2 tablespoons chopped shallots

  3. 1/2 teaspoon chopped garlic

  4. 1/2 cup chopped portobello mushrooms

  5. 1/4 chopped tomatoes , peeled and seeded

  6. 1/4 cup veal reduction

  7. 1 large egg

  8. 1 tablespoon Dijon mustard

  9. 2 tablespoon fresh lemon juice Salt Freshly ground white pepper

  10. 1 cup vegetable oil

  11. 1/4 cup truffle oil

  12. 24 large sea scallops, cleaned Salt Freshly ground black pepper

  13. 2 tablespoons olive oil

  14. 2 fresh black truffles, (not canned)

  15. 2 ounces freshly grated Parmigiano-Reggiano cheese

  16. 2 tablespoons chopped chives

Instructions Jump to Ingredients ↑

  1. 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


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