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Name: Seared Sea Scallops with Black Truffle Vinaigrette
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 tb White truffle oil; Black Pepper freshly ground; chives Chopped, for garnish; 2 tb Sherry vinegar; 1/2 oz Black truffle peelings;; Vegetable oil for sauteeing; 1 c Homemade chicken stock Or unsalted canned stock; 1/4 c Vegetable or corn oil; 2 Dozen dry sea scallops fresh, As large as possible; Salt to taste

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INGREDIENTS

1 tb White truffle oil
Black Pepper ; freshly ground
chives ; Chopped, for garnish
2 tb Sherry vinegar
1/2 oz Black truffle peelings;
Vegetable oil ; for sauteeing
1 c Homemade chicken stock ; Or unsalted canned stock
1/4 c Vegetable ; or corn oil
2 Dozen dry sea scallops ; fresh, As large as possible
Salt ; to taste

Servings

INSTRUCTIONS

In a small saucepan, over medium-high heat, boil the chicken stock and reduce until only 1/4 cup remains. Remove from heat and let cool. Transfer to blender and over medium speed add the sherry vinegar, then the vegetable oil and the truffle oil. The vinaigrette should be lightly emulsified with a texture like a very light mayonnaise. Season to taste with salt and pepper. Add the truffle peelings, remove from blender and heat in the small saucepan until hot but not boiling. Set aside in a warm place until ready to serve. Scallops should be sauteed at the last minute before serving. Heat 2 medium saute pans over high heat. Add enough oil to evenly cover bottom of saute pans (1/8-inch). When the oil just begins to smoke add the scallops (pull pans off the stove when you add the scallops, be careful not to splash the hot oil). Cook the scallops until nicely browned on one side, then and only then, turn them over to the other side. Scallops should have a nicely caramelized color to best bring out their natural sweetness. If the scallops are large, brown the sides also. Cook for a total of 8 minutes, then remove from stove and let sit in the pan for about 1 minute. The juices of the scallops will begin to gather at the bottom of the pan. Now toss the scallops lightly in their own juices (off the heat) and deglaze the pan in this manner. The juices of the scallops will blend with the brown layer stuck to the saute pan, then they will coat the scallops with a shiny, rich glaze. Divide the scallops onto 4 plates and drizzle them with the truffle vinaigrette. Garnish with chopped chives. If serving as a main course, suggested accompaniments include boiled red potatoes or new potatoes, sauteed greens such as spinach, escarole or broccoli rabe with a touch of garlic and extra-virgin olive oil. This recipe yields 4 servings as main course, 6 servings as an appetizer. Source: "CHEF DU JOUR - (Show # DJ-9583) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-30-1999 by Joe Comiskey - joecomiskey@netzero.net" Recipe by: Matthew Tivy

NOTES

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Seared Sea Scallops with Black Truffle Vinaigrette

1 tb White truffle oil
 Black Pepper freshly ground
 chives Chopped, for garnish
2 tb Sherry vinegar
1/2 oz Black truffle peelings;
 Vegetable oil for sauteeing
1 c Homemade chicken stock Or unsalted canned stock
1/4 c Vegetable or corn oil
2 Dozen dry sea scallops fresh, As large as possible
 Salt to taste

In a small saucepan, over medium-high heat, boil the chicken stock and  reduce until only 1/4 cup remains. Remove from heat and let cool. Transfer  to blender and over medium speed add the sherry vinegar, then the vegetable  oil and the truffle oil. The vinaigrette should be lightly emulsified with  a texture like a very light mayonnaise. Season to taste with salt and  pepper. Add the truffle peelings, remove from blender and heat in the small  saucepan until hot but not boiling. Set aside in a warm place until ready  to serve. Scallops should be sauteed at the last minute before serving.  Heat 2 medium saute pans over high heat. Add enough oil to evenly cover  bottom of saute pans (1/8-inch). When the oil just begins to smoke add the  scallops (pull pans off the stove when you add the scallops, be careful not  to splash the hot oil). Cook the scallops until nicely browned on one side,  then and only then, turn them over to the other side. Scallops should have  a nicely caramelized color to best bring out their natural sweetness. If  the scallops are large, brown the sides also. Cook for a total of 8  minutes, then remove from stove and let sit in the pan for about 1 minute.  The juices of the scallops will begin to gather at the bottom of the pan.  Now toss the scallops lightly in their own juices (off the heat) and  deglaze the pan in this manner. The juices of the scallops will blend with  the brown layer stuck to the saute pan, then they will coat the scallops  with a shiny, rich glaze. Divide the scallops onto 4 plates and drizzle  them with the truffle vinaigrette. Garnish with chopped chives. If serving  as a main course, suggested accompaniments include boiled red potatoes or  new potatoes, sauteed greens such as spinach, escarole or broccoli rabe  with a touch of garlic and extra-virgin olive oil. This recipe yields 4  servings as main course, 6 servings as an appetizer.    Source: "CHEF DU JOUR - (Show # DJ-9583) - from the TV FOOD NETWORK"  S(Formatted for MC5): "07-30-1999 by Joe Comiskey -  joecomiskey@netzero.net"    Recipe by: Matthew Tivy

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Nutrition

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Serving Size: 1 Serving (160g)
Recipe Makes: 4

Calories: 98
Calories from Fat: 12 (12%)

Amt Per Serving		% DV

	Total Fat 1.4g	2 %
	Saturated Fat 0.3g	1 %
	Monounsaturated Fat 0.4g
	Polyunsanturated Fat 0.4g
Cholesterol 26.6mg		8 %
Sodium 213.8mg		7 %
Potassium 339.4mg		9 %
Total Carbohydrate 5.9g		2 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 5.3g
Protein 14.6g		21 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 98

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