• 5/1 Nat'l Truffle Day - 5

    From Dave Drum@1:18/200 to All on Wed May 1 18:19:45 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Truffled Bay Scallops w/Celery Puree
    Categories: Seafood, Vegetables, Herbs
    Yield: 8 Servings

    MMMMM------------------------CELERY PUREE-----------------------------
    1 c Chicken stock
    1 1/2 c Thin sliced celery
    1/2 c Chopped, peeled potato
    1/4 c Fine chopped onion
    1/2 c Flat-leaf parsley sprigs

    MMMMM--------------------------SCALLOPS-------------------------------
    1 lb Bay scallops (pref Nantucket
    - Bay), tough ligament taken
    - off from side of each if
    - attached
    1 tb Vegetable oil
    3 tb Black truffle butter;
    - softened

    Garnish: chopped celery leaves

    MAKE CELERY PUREE: Simmer broth, celery, potato, onion,
    and 1/4 tsp salt in a small heavy saucepan, covered,
    stirring occasionally, until vegetables are tender,
    about 15 minutes. Add parsley and cook, uncovered, 1
    minute. Purée mixture in a blender until very smooth
    (use caution when blending hot liquids). Keep warm in
    saucepan.

    COOK SCALLOPS: Pat scallops dry and season with 1/4 tsp
    salt and 1/8 tsp pepper. Heat oil in a 12" heavy
    nonstick skillet over medium-high heat until it
    shimmers, then sauté scallops until barley cooked
    through, 2 to 3 minutes. Add truffle butter and stir
    until melted, then transfer scallops with a slotted
    spoon to a bowl. Stir celery purée into truffle butter
    in skillet. Spoon onto plates, then mound scallops in
    center and sprinkle with celery leaves.

    DO AHEAD: Puree (without truffle butter) can be made 1
    day ahead and chilled. Reheat in a microwave or in a
    saucepan over low heat before stirring into truffle
    butter.

    By Lillian Chou : December 13, 2018

    RECIPE FROM: https://www.epicurious.com

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