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