Seared Scallops With Porcini Relish And Truffle Butter Sauce
Perfectly seared scallops on mashed potatoes with a fresh corn and crabmeat porcini relish, drizzled with a silky white truffle butter sauce and garnished with shaved black truffle.
Ingredients
- 0.5 lb butter, at room temperature
- 0.3 cup white truffle oil
- 1 cup white wine
- 1 tbsp minced shallots
- 1 tsp chopped garlic
- 0.5 cup heavy cream
- 6 scallops large sea scallops
- 2 tbsp olive oil
- 1 ear fresh corn, kernels scraped from cob
- 0.3 lb crabmeat, picked over
- 6 mushrooms fresh porcini mushrooms, thinly sliced
- 1 tbsp chopped chives
- 1 0.5 cup mashed potatoes, hot
- 1 small black truffle, shaved for garnish
Instructions
- 1
Mix butter and truffle oil together. Shape into a log on plastic wrap and refrigerate until firm.
- 2
In a saucepan, combine white wine, shallots, and garlic. Season with salt and white pepper. Boil 3 minutes. Stir in cream and cook 1 minute.
- 3
Cut truffle butter into 1-inch pieces. Reduce heat to medium-low and whisk in butter one piece at a time until sauce is glossy. Keep warm over low heat.
- 4
Season scallops with salt and pepper. Heat 1 tablespoon oil in a very hot sauté pan. Sear scallops 2–3 minutes per side until golden. Remove and set aside.
- 5
In another pan, heat remaining oil. Sauté corn, crabmeat, and porcini mushrooms for 2 minutes. Season with salt and pepper.
- 6
Mound mashed potatoes on plates. Top with the porcini relish, then scallops. Drizzle with truffle butter sauce and garnish with chives and shaved truffle.
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