Sea Scallops With Sunchokes And Truffles Food

SEA SCALLOPS WITH SUNCHOKES AND TRUFFLES

Steps:

• Place bacon and milk in a saucepan, bring to a simmer, remove from heat and allow to steep 30 minutes. Meanwhile, in a bowl mix 1 cup water with lemon juice. Peel and dice sunchokes and place in bowl. Trim artichoke down to fleshy heart, removing all leaves and choke, and place in bowl. Discard artichoke leaves and choke.
• Remove bacon from saucepan and discard or reserve for another use. Add sunchokes and artichoke heart to milk and simmer gently until tender, about 25 minutes. Remove artichoke heart and reserve. Purée sunchokes with any milk remaining in pan. Season with salt and white pepper. Rinse saucepan and place purée in it. Sliver artichoke heart.
• Mash egg yolk and mix with shallot, chives and parsley. Drizzle in 3 tablespoons oil, beating with a whisk. Add vinegar, season with salt and pepper, beat well and set aside.
• Place scallops in a saucepan that will hold them with little room to spare, in a single layer. Add 1/2 cup olive oil and the garlic. Heat to 110 degrees (use an instant thermometer) and cook for 3 minutes, turning scallops once. Remove scallops and oil from heat, cover and set aside. Heat remaining oil in pan and quickly sauté artichoke heart slices. Briefly reheat sunchoke purée.
• To serve, spoon warm sunchoke purée on each of 4 plates. Scatter artichoke slices around it. Divide scallops on top of purée. Spoon egg and herb sauce (gribiche) on scallops, top each with a truffle slice if using, and put a watercress sprig alongside. Serve.

THYME ROASTED SEA SCALLOPS, SWEET CORN RISOTTO, WITH PARSLEY TRUFFLE EMULSION

Steps:

• Risotto: Preheat a wide saucepan then add the olive oil to coat the bottom of the pan. Add the shallots, garlic, bay leaf, and thyme, and cook until translucent.
• Add the arborio rice and stir frequently to coat with the oil. Deglaze with the white wine and keep stirring, you will need to stir throughout this whole recipe.
• When the rice has absorbed the wine, add the hot corn stock in three equal amounts and keep the rice at a constant boil while stirring. After the addition of the third equal amount add the corn and cream, when the liquid is absorbed and the rice is cooked, adjust seasonings with salt and pepper, then fold in the parmesan and butter, and remove from heat.
• Sauce: Place the vegetable stock and the parsley in a bar blender and puree until smooth and bright green, then strain through a fine mesh strainer. Combine the liquid and the truffles in a small saucepot and bring almost to a boil. Whisk the butter and adjust with salt and pepper, then set aside.
• Scallops: Preheat a skillet and cover with olive oil, add the seasoned scallops to the pan and saute on both sides for about 5 minutes, while cooking the scallops, add the butter and thyme to the skillet, and baste the scallop while cooking.
• Place equal amounts of risotto in the center of 4 plates and top each with 3 scallops. Lightly cover the scallops with the parsley sauce.

SEARED SEA SCALLOPS

Steps:

• In a large bowl, mix together flour, salt, oregano, thyme and lemon pepper. Roll scallops in flour mixture until lightly coated on all sides.
• Heat olive oil in a skillet or frying pan over high heat. Add 4 scallops to the pan and sear on all sides (about 2 minutes for each side). After turning scallops, add 1 tablespoon parsley and 1 teaspoon lemon juice. Remove scallops from pan and place on a plate in the oven to keep warm until ready to serve.
• Repeat until remaining scallops are cooked, tossing each batch with parsley and lemon juice.