New Bedford Sea Scallops, Black Truffle Potato
Puree, Red Wine Glaze
Chef Edward Brown of Sea Grill – New York, NY
Adapted by StarChefs
Yield: 4 Servings
Ingredients:
Potatoes
- 4 Yukon Gold potatoes, peeled, cut in ½
- 1 clove garlic, peeled, bruised
- 1 cup heavy cream
- 2 Tablespoons soft unsalted butter
- ¼ pound black truffle butter
- 1 Tablespoon truffle oil
- Salt and pepper, to taste
Scallops
- ¾ pound very large sea scallops, remove muscle and any grit
- 1 teaspoon olive oil
- 1 teaspoon butter
- Salt & freshly ground black pepper
Red Wine Glaze
- 1 bottle red wine
- 1 Tablespoon butter
- Salt & freshly ground black pepper
Garnish
- 2 ounces fresh chervil
Method:
For Potatoes:
In non reactive pot, combine potatoes and garlic. Cover completely with
water. Bring to boil, then simmer until tender but not falling apart.
Meanwhile, gently warm cream. Drain cooked potatoes, place on cookie sheet
in oven for approximately 10 minutes to dry. Rice dried potatoes directly
into warm cream; work in butter. Season with salt and pepper; incorporate
truffle butter, vigorously mixing for smooth results.
For Scallops:
In medium skillet over medium-high heat, melt oil and butter. Add scallops,
cook 1 ½ minutes on first side, season with salt and pepper, then
flip, and repeat on second side. Remove to towel to absorb excess fat.
For Red Wine Glaze:
In heavy sauce pan reduce red wine until thick and syrupy. Whisk in butter.
Season with salt and pepper.
Assembly:
Place small mound of potatoes in center of each plate, top with 2 scallops
per plate. Top each scallop with chervil, drizzle with red wine glaze.
Serve.
|
