Truffle Scallop Mille-Feuille
A Truffle a Day — Day 28
Mille-feuille means a thousand leaves and refers to any dish that is built using alternating layers. Traditionally, it is a pastry, but why not make it an appetizer? Easy and elegant, all it takes for this recipe is the ingredients and the right touch.
Ingredients:
3–5 scallops per person
1 ounce truffles
A few tablespoons butter
Preparation:
Sear scallops in butter, just enough to brown slightly on the surface, but not enough to make them tough (about 2 minutes per side). Slice each scallop disc horizontally into three segments. Slice truffles finely with a mandolin and place a sliver of truffle between each layer of scallop. Serve warm, surrounded by Truffle Beurre Blanc.
Truffle Beurre Blanc
Who doesn’t like extra butter to set off a dish of lighter fare? Add truffles to this already savory emulsion, and you’ll have a dish fit for royalty.
Ingredients:
1 pound butter, cubed
¼ cup white wine
¼ cup white wine vinegar or vermouth
A few sprigs basil
Juice of 1 lemon
1 tablespoon finely minced shallots
Salt and white pepper, to taste
Truffle, to taste
Preparation:
Boil the liquids, shallots and seasonings until they have reduced to about 1½ tablespoons. Remove from heat and immediately beat in a few pieces of chilled butter. Gradually beat in the rest of the butter to taste, add truffles, and serve immediately, drizzled on or around fish or steamed spring vegetables.
A Truffle a Day is a series of one-a-day truffle recipes, excerpted from the soon-to-be-released Cooking with Truffles: A Chef’s Guide. All recipes can be prepared with or without truffles, depending on the voluptuousness of your pantry.
Note: As today is the last of February, this particular series, designed as a month-long teaser, is drawing to a close. If you missed the previous recipes, or to catch future musings, be sure to tune in to my profile, and follow. Looking forward to reaching you somewhere along this ever-enticing trail of words…
