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Seared Scallops with Truffle Beurre Blancby Dawn T in Rouxbe Certified Pan-seared scallops served with truffle beurre blanc make up this elegant and sexy appetizer.
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Step 1: Making the Beurre Blanc
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To prepare the beurre blanc, first mince the shallots. Cut the cold butter into tablespoon-size pieces. Gather the wine and set aside. Place a small saucepan over medium heat. Add the shallots and the wine. Bring to a simmer and reduce the liquid by about two-thirds until it reaches a syrupy consistency. Turn the heat to the lowest setting and whisk in the cold butter one piece at a time to slowly form the emulsion. Once all of the butter has been incorporated, season with salt and pepper. You may want to add a few drops of lemon juice to brighten the flavor of the sauce. Monitor the sauce closely if you have other tasks to do before serving. Keep the sauce warm to the touch and whisk often to prevent it from splitting. You may need to turn the heat off and on to keep it at the correct temperature. The heat does not always need to be on, as the residual heat from the pan will keep it warm.
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Step 2: Prepping and Cooking the Scallops
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To cook the scallops, preheat a large, stainless-steel pan over medium-high heat. Pat the scallops dry. Once the pan is hot, add the oil and sear the scallops on each side for about 1-2 minutes or until done. Set aside.
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Step 3: Finishing the Sauce & Serving
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To finish the sauce, finely chop the chives. Whisk in a few drops of truffle oil to taste. Be careful as it can be quite overpowering - a little goes a long way. Finely slice the chives and whisk into the sauce. Divide the sauce between four small plates so it forms a pool. Place three scallops onto each plate. Garnish with a couple of long chives and serve immediately. |
Notes
This sauce pairs well with potatoes, eggs, and any type of white fish or seafood.
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Beurre Blanc
Comments
I made this dish yesterday , the first beurre blanc I made split I still don't know why ? but I made it again and everything was fine . This is the first time I eat beurre blanc and even ironically Scallops !!! that's right I never tried them before ;D .
The only thing that's strange is that I didn't notice any truffle flavor in the sauce although I used about 1 Tbsp of the truffle oil ?? the truffle oil I used is actually olive oil flavored with truffle but maybe it's not good brand cuz it was somehow cheap ( about 20$ !!!??? )
So glad you liked it. As for the truffle oil - straight truffle oil is very strong tasting, you generally would only need a drop or two to add lots of truffle flavor. A small bottle (approx. 2 ounce jar) usually costs between $15 to $20. The good news is that it will last for quite a long time in the refrigerator.
The olive oil infused with truffle oil that you had would likely add only a hint of flavor and you are correct in that you would have to use much more. I would suggest saving the truffle-infused olive oil for other things, as this sauce really doesn't need the extra calories, seeing that it is a butter sauce and all. Next time you go shopping perhaps treat yourself to a bottle of truffle oil. It really is great on and with so many things; from garnishing soups to making sauces.
Again glad you liked the recipe - happy truffle hunting!
I saw in the market black truffle cans for about 60$ which I think is somehow cheap for truffles ! do you happen to know anything about these ? are they similar to the fresh stuff ?
I've used truffle oil in two forms. White/Blanco (made from white truffles) and Black/Nero (made from black truffles).
Although I find the flavour profile is somewhat similar between the two, the Nero is more intense and stands up better to heat. The Blanco is best added at the finishing point as continued heating will compromise the delicate flavours.
If you are unfamiliar with this flavour, and Dawn's warning is correct, go easy at first. It also may be an idea to try the Blanco out first as it’s more delicate.
To answer Khaled's question about the canned or jarred truffle, I've had these shaved over dishes in restaurants several times and as I’m sure they're not a good as fresh (what is??), they were quite enjoyable.
Actually, now that I think about it, it would be a nice option to shave a bit of Nero on top of the Scallops in this dish and forego the oil.
Would love to watch a video for this as I know making the beurre blanc could be a bit tricky for the chef in training!