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Seared Scallops and Chanterelles with a Warm Truffle Vinaigrette

Food Network Canada
YIELDS
4 servings
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Ingredients

Chanterelles

2
cup chanterelle mushroom
1
large clove garlic, thinly, sliced
1 ½
Tbsp extra virgin olive oil

Scallops

4
large scallops
fine sea salt
freshly ground white pepper, to taste

Warm Soy Truffle Vinaigrette

2
Tbsp light soy sauce
2
Tbsp fresh lemon juice
5
Tbsp extra virgin olive oil
freshly ground white pepper, to taste
½
Tbsp truffle oil
½
Tbsp fresh black truffle, finely chopped

Garnish

3
cup mixed baby greens
1
Tbsp fresh lemon juice
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Directions

Step 1

Preheat the oven to 500°F.

Step 2

Place the chanterelles in an ovenproof non-stick pan, sprinkle with thyme and garlic and drizzle the olive oil over. Roast uncovered in the oven for ten to fifteen minutes and set aside.

Step 3

In a non-stick skillet, heat one tablespoon of extra virgin olive oil over medium-high heat. Season the scallops lightly with salt and pepper on each side.

Step 4

Sear the scallops until golden brown. Flip over and repeat then place in oven. For medium rare, the scallops will take two to three minutes.

Step 5

In a small saucepot combine soy sauce, lemon juice and pepper.

Step 6

Bring to simmer; remove pot from heat and whisk in olive oil and truffle oil.

Step 7

When ready to serve, gently warm the vinaigrette and stir in truffles.

Step 8

Lightly dress the greens; mix the lemon juice with the scallop drippings in pan and drizzle over the salad greens.

Step 9

Divide chanterelles on four plates. Place a scallop on top of each. Spoon warm truffle vinaigrette over scallops.

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