Appetizer, Entreé
Ingredients
- ½ cup Porcini, ground fine in coffee mill
- Salt & pepper
- 12 FAS Scallops
- ½ cup Olive oil
- 24 large picked green celery leaves; fried crisp in corn oil (325°), drained, seasoned with salt and pepper
- ½ cup Truffle vinaigrette
- Celery root purée
Truffle Vinaigrette
- ½ cup Chicken stock
- 2 tbsp Sherry vinegar
- 2 tbsp Minced shallot
- 2 tbsp Very fine truffle peelings
- ¼ cup Extra-virgin cold pressed olive oil
- ¼ cup Black truffle oil
- 1 tbsp Fine minced parsley
- Salt & pepper to taste
Celery Root Purée
- 4 cups Milk
- 2 tbsp Sea salt
- 5 cups Peeled diced celery root (large dice)
- 2 ½ cups Peeled diced Yukon gold potatoes
- ½ cup Sweet butter
- salt & white pepper to taste
Directions
- Heat nonstick 10-inch pan, add 2 tablespoons olive oil.
- Dust both sides of sea scallops with Porcini powder and season with salt and pepper.
- Sear in hot pans for two minutes per side. Remove and drain on towels.
- Place small free form quenelle of puree in center of plate, set scallop on top.
Plating
- Spoon vinaigrette over and around plate.
- Garnish with two crisp celery leaves.
Truffle Vinaigrette
- In a small saucepan over medium heat bring the chicken stock, sherry vinegar, minced shallot, and truffle peelings to a simmer. Set aside.
- Whisk in the olive oil, black truffle oil, and parsley while mixture is still warm.
- Season with salt and pepper.
Celery Root Purée
- Cook potatoes and celery root together in milk and salted water (just enough to cover) until tender, about 20-25 minutes at a low simmer.
- Drain thoroughly.
- Puree in food processor, adding butter in small amounts till smooth.
- Season to taste.
- Hold covered in a water bath to keep warm.