Truffled Bay Scallops with Celery Purée
An elegant dish combining tender bay scallops with a smooth celery and potato purée, elevated with luxurious black truffle butter. The delicate scallops are perfectly seared and served atop a velvety vegetable purée for a sophisticated seafood entrée.
Ingredients
- •1 cup chicken stock or reduced-sodium chicken broth
- •1½ cups celery
- •½ cup chopped peeled potato
- •¼ cup finely chopped onion
- •½ cup flat-leaf parsley sprigs
- •1 lb bay scallops
- •1 Tbsp vegetable oil
- •3 Tbsp black truffle butter
- •1 garnish celery leaves
Cooking Instructions
- 1.
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.
16 min
- 2.
Pat scallops dry and season with 1/4 tsp salt and 1/8 tsp pepper. Heat oil in a 12-inch 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.
5 min
- 3.
Purée (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.
