Seared Scallops with Lemon Beurre Blanc and Truffle Peelings

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Ingredients for 4 portions
  • SEARED SCALLOPS
  • 12 piece(s) Scallops, jumbo
  • 3 tbsp Butter, unsalted
  • 1 tsp Kosher salt
  • 1 tsp White pepper
  • LEMON & CORN BEURRE BLANC
  • 1 tbsp Shallot(s), finely chopped
  • 1 tsp Pepper corns
  • 0.25 tsp Kosher salt
  • 0.25 tsp White pepper
  • 1 piece(s) Bay Leaf
  • 0.3 cup(s) QimiQ Cream Base
  • 0.5 cup(s) Corn puree
  • 0.3 cup(s) White wine
  • 1 tsp Lemon juice
  • 6 OZ Butter, unsalted
  • 1 tsp Chives, chopped
  • PLATING
  • 2 OZ Black Truffle Shavings
Method
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