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Porcini Seared Scallops, Celery Root and Warm Truffle Vinaigrette

Appetizer, Entreé


  • 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


  1. Heat nonstick 10-inch pan, add 2 tablespoons olive oil.
  2. Dust both sides of sea scallops with Porcini powder and season with salt and pepper.
  3. Sear in hot pans for two minutes per side. Remove and drain on towels.
  4. Place small free form quenelle of puree in center of plate, set scallop on top.


  • Spoon vinaigrette over and around plate.
  • Garnish with two crisp celery leaves.

Truffle Vinaigrette

  1. In a small saucepan over medium heat bring the chicken stock, sherry vinegar, minced shallot, and truffle peelings to a simmer. Set aside.
  2. Whisk in the olive oil, black truffle oil, and parsley while mixture is still warm.
  3. Season with salt and pepper.

Celery Root Purée

  1. 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.
  2. Drain thoroughly.
  3. Puree in food processor, adding butter in small amounts till smooth.
  4. Season to taste.
  5. Hold covered in a water bath to keep warm.