Seared Scallops with Lemon Beurre Blanc and Truffle Peelings

Zubereitung

1. Seared Scallops

   1) Marinade the Scallops for 3 hours – Wash after the marinade.

   2) Season the Scallops.

   3) In a pan place, one TBSP of butter – Sear the scallops on both sides till brown and cooked through.

2. Lemon & Corn Beurre Blanc

   1) In a saucepan, combine the Shallots, Peppercorn, Bay Leaf, and White Wine – Reduce by half.

   2) Add the QimiQ Sauce Base and bring to a simmer.

   3) Slowly add the butter with a stick blender.

   4) Add the Corn Puree as you continue to blend– Season as needed.

   5) Fold in the Chive.

3. Plating

   1) Place four ounces of the Lemon & Corn Beurre Blanc in the middle of each plate.

   2) Place three scallops on the middle of the plate.

   3) Equally top with the Black Truffle.