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.
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.
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.
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.