Sea Scallops Studded With Truffles
Contributed by: NAPSA
Cook Like A French Chef: Recipes From The Ritz Paris (NAPSA) - This holiday season you may care to try something different. Impress your guests with a French gourmet feast. The chefs at NextDayGourmet.com worked closely with The Ritz Escoffier Cooking School in Paris to bring the recipe below to you.
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- 20 sea scallops
- 2 oz (60 g) clarified butter
- 2 1/2 oz (70 g) truffles and their juice
- Peanut and Ritz Escoffier
- walnut or hazelnut oils
- Sherry vinegar
- 10 - 12 oz (300 g) celeriac cut into thin matchsticks (julienne)
- Chervil and celery leaves
Slit open the sea scallops in the middle and insert a sliver of truffle.
Make a vinaigrette with the Sherry vinegar, truffle juice and salt.
Whisk in the peanut oil and finish by adding the Ritz Escoffier walnut or hazelnut oil, then season with pepper.
Season the celeriac julienne, the chervil and celery leaf with the vinaigrette.
Sautee the sea scallops in the clarified butter until a golden color is obtained.
Use the remaining vinaigrette as a sauce for the sea scallops.
Serving Size: Makes 4 servings