Seared Scallops with Lemon Beurre Blanc and Truffle Peelings

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