Pan-Seared Diver Scallops On White Bean And Truffle Puree
Ingredients
- 0.5 lb dried white beans
- 3 cup whole milk
- 2 cup chicken stock
- 0.3 cup heavy cream
- 1 drizzle truffle oil
- 4 tbsp olive oil
- 0.3 cup minced onions
- 0.5 lb assorted exotic mushrooms, sliced
- 2 tsp minced garlic
- 1 0.5 cup dark stock reduction or mushroom jus
- 12 diver scallops, cleaned
- 2 cup whole spinach, washed and stemmed
- 2 oz shaved Parmigiano-Reggiano cheese
Instructions
- 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
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
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
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
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
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.