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  • Seared Scallops And Chanterelles With A Warm Truffle Vinaigrette

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    Seared Scallops And Chanterelles With A Warm Truffle Vinaigrette
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 c. chanterelle mushroom
    • 1 lrg clv garlic, thinly, sliced
    • 1 1/2 Tbsp. extra virgin extra virgin olive oil
    •     Scallops
    • 4 lrg scallops
    •     fine sea salt
    •     freshly grnd white pepper, to taste
    •     Hot Soy Truffle Vinaigrette
    • 2 Tbsp. light soy sauce
    • 2 Tbsp. fresh lemon juice
    • 5 Tbsp. extra virgin extra virgin olive oil
    •     freshly grnd white pepper, to taste
    • 1/2 Tbsp. truffle oil
    • 1/2 Tbsp. fresh black truffle, finely minced
    •     Garnish
    • 3 c. mixed baby greens
    • 1 Tbsp. fresh lemon juice

    Directions

    1. Preheat the oven to 500 F.
    2. Place the chanterelles in an ovenproof non-stick pan, sprinkle with thyme and garlic and drizzle the extra virgin olive oil over. Roast uncovered in the oven for ten to fifteen min and set aside.
    3. Scallops:In a non-stick skillet, heat one Tbsp. of extra virgin extra virgin olive oil over medium-high heat. Season the scallops lightly with salt and pepper on each side.
    4. Sear the scallops till golden. Flip over and repeat then place in oven. For medium rare, the scallops will take two to three min.
    5. Hot Soy Truffle Vinaigrette:In a small saucepot combine soy sauce, lemon juice and pepper.
    6. Bring to simmer; remove pot from heat and whisk in extra virgin olive oil and truffle oil.
    7. When ready to serve, gently hot the vinaigrette and stir in truffles.
    8. Garnish:Lightly dress the greens; mix the lemon juice with the scallop drippings in pan and drizzle over the salad greens.
    9. The Plate:Divide chanterelles on four plates. Place a scallop on top of each. Spoon hot truffle vinaigrette over scallops.

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