Pan-Seared Diver Scallops On White Bean And Truffle Puree

Instructions

1. 1

   In a saucepan, combine the white beans, milk, chicken stock, and bouquet garni. Season with salt and pepper. Cook the beans for about 2 hours, or until fork tender.

2. 2

   Using a hand-held blender, puree the bean mixture until smooth. Stir in the cream. Drizzle in truffle oil to taste. Re-season with salt and pepper.

3. 3

   In a saute pan, heat 2 tablespoons of olive oil. Saute the onions for 1 minute, then add the mushrooms and saute for 2 more minutes. Season with salt and pepper.

4. 4

   Add the garlic and stock reduction. Bring to a boil, then reduce to a simmer for 3 to 4 minutes. Re-season as needed.

5. 5

   Season the scallops with salt and pepper. In a large saute pan, heat the remaining olive oil over high heat. Sear the scallops for 2 to 3 minutes on each side until golden brown.

6. 6

   To serve, spoon the white bean puree in the center of each plate. Place 3 scallops on top. Mound a small portion of spinach beside the scallops. Ladle the mushroom sauce over the scallops. Garnish with shaved Parmigiano-Reggiano.