Seared Scallop with Truffles – Sybaritica

This Seared Scallop with Truffles Recipe uses a bed of seasoned pureed potato with scallions and a rich and tangy herbed lemon butter sauce.

• 2 large Scallops;
• 4 slices of Black Truffle;
• 1 small Potato;
• ¼ cup finely chopped Scallion Green;
• 2 Tbsp. thick Cream;
• 5 Tbsp. Butter;
• 2 Tbsp. White Wine;
• 1 Tbsp. Lemon Juice;
• 2 Tbsp. chopped Parsley;
• 1 pinch Paprika;
• Salt and Pepper.

• Boil and mash the potato and season it with a little salt and pepper. Whip to a smooth puree with the cream, and then stir in the chopped scallion.
• Quickly sear the scallops in a little oil to a crusty golden brown on both sides and remove from the pan.
• Form circular ‘Pads’ for each Scallop using three tablespoons or so of the mashed potato mixture, and dust each with a little Paprika.
• Deglaze the scallop pan with White Wine, then add the butter and Lemon juice and reduce slightly, adding a pinch or two of Parsley just before finishing.
• Add a Scallop to each Potato ‘Bed’, top with two Truffle slices each, and pour over the sauce. Garnish with remaining Parsley and serve hot.