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Scallops: Mollusks with Muscle

Chef Tom Fosnot of blu
Chef Tom Fosnot

4 Avery Street
Boston, Massachusetts
(617) 375-8550

Scallops Recipe with Macomber Turnip Puree, Brussels Sprouts and Truffle Vinaigrette
Chef Tom Fosnot of blu – Boston, MA
Adapted by
January 2007

Yield: 10 Servings


    Macomber Turnip Puree:
  • 1½ leeks, white only, thinly sliced
  • 2 Tablespoons butter
  • 12 medium-sized Macomber turnips, peeled and quartered
  • Milk, enough to cover about 2/3 of turnips
  • Salt and pepper

    Truffle Vinaigrette:
  • 2 shallots, minced
  • 1 Tablespoon lemon juice
  • 2 truffles, microplaned
  • Salt and pepper
  • ½ cup extra virgin olive oil
  • ½ cup truffle oil

    Scallops and Brussels Sprout Leaves:
  • 12 large sea scallops
  • Salt and pepper
  • 4 Tablespoons vegetable oil
  • 1 cup Brussels sprout leaves, blanched
  • 2 Tablespoons butter

  • ¼ cup chervil sprigs

For Macomber Turnip Puree:
In a medium sauce pot, cook the leeks in butter until tender. Add the turnips and cover them with milk. Cook until tender. Lift the turnips out of the pot and puree. Season with salt and pepper.

For Truffle Vinaigrette:
Combine shallots, lemon juice, truffles, salt and pepper. Add extra virgin olive oil and truffle oil.

For Scallops and Brussels Sprout Leaves:
Season scallops in salt and pepper and sear in a sauté pan with vegetable oil until scallops are cooked to desired doneness. Scallops do not have to be cooked all the way through. While cooking the scallops, heat the Brussels sprout leaves in butter and warm up the turnip puree to prepare for plating.

To Assemble and Serve:
Serve scallops on top of turnip puree and top with Brussels sprout leaves. Drizzle with vinaigrette and garnish with chervil sprigs.

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