Sea Scallops and Black Truffles en Papillote with Confit of Leeks and Baby Carrots Recipe

Name: Sea Scallops and Black Truffles en Papillote with Confit of Leeks and Baby Carrots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 32 large bay scallops, at least 1 1/2 ounces each; 32 slices black truffle, at least 1-inch in diameter; 4 ounces black truffle oil; 1/2 lemon, juiced; 4 tablespoons sliced baby chives; Kosher salt; Fresh cracked black pepper; Confit of Leeks and Baby Carrots, recipe follows; 8 pieces of parchment paper, cut into the shape of a heart; 1 egg white, whipped until frothy; 2 tablespoons butter or olive oil; 5 leeks, white and light green part only, julienned; 3/4 pound baby carrots, peeled (if necessary) and tops trimmed short; 1/4 cup dry white wine; 1 1/2 cups water or chicken stock; 1 teaspoon chopped thyme leaves; Pinch sugar; Salt and white pepper; Pinch freshly ground nutmeg; 3 finely chopped medium shallots; 1/2 cup dry white wine; 1/2 cup white wine vinegar; 2 tablespoons heavy cream; 6 ounces unsalted butter, cut into small pieces; 2 ounces truffle butter, cut into small pieces; Salt and white pepper

Servings: persons

32 large bay scallops, at least 1 1/2 ounces each
32 slices black truffle, at least 1-inch in diameter
4 ounces black truffle oil
1/2 lemon, juiced
4 tablespoons sliced baby chives
Kosher salt
Fresh cracked black pepper
Confit of Leeks and Baby Carrots, recipe follows
8 pieces of parchment paper, cut into the shape of a heart
1 egg white, whipped until frothy
2 tablespoons butter or olive oil
5 leeks, white and light green part only, julienned
3/4 pound baby carrots, peeled (if necessary) and tops trimmed short
1/4 cup dry white wine
1 1/2 cups water or chicken stock
1 teaspoon chopped thyme leaves
Pinch sugar
Salt and white pepper
Pinch freshly ground nutmeg
3 finely chopped medium shallots
1/2 cup dry white wine
1/2 cup white wine vinegar
2 tablespoons heavy cream
6 ounces unsalted butter, cut into small pieces
2 ounces truffle butter, cut into small pieces
Salt and white pepper

1
Preheat oven to 375 degrees.
2
Slice the scallops in half to make 2 medallions out of each.
3
Sprinkle the medallions with the truffle oil, lemon juice, and chives.
4
Place a slice of truffle on half of the scallops and place the other halves on top to make a sandwich.
5
Spread a sheet of the parchment paper on a table so the point of the heart is facing away from you.
6
Place 1/8 of the leek and carrot confit on 1 side of the parchment.
7
Place 4 of the scallop sandwiches on top of the confit.
8
Fold the other half of the parchment paper over and begin folding at the crease at a narrow angle.
9
Repeat this until you have gone all the way around the papillote.
10
When you reach the pointed end, twist it so that it forms a tail.
11
Brush the top with egg white and place on a cookie sheet in the center of the oven.
12
Bake for 15 minutes.
13
Serve immediately with black truffle butter sauce.
14
In a saucepan heat butter over medium heat and cook leeks, stirring often, until softened (do not allow to color).
15
Add carrots and cook 3 minutes longer.
16
Add wine and when most of the liquid has evaporated, add water or stock, thyme, sugar, salt, pepper and nutmeg, and simmer uncovered, until vegetables are soft and most liquid has evaporated, about 20 minutes.
17
Season with salt and white pepper, to taste.
18
In a small saucepan, combine the shallots, vinegar, and wine and reduce to 1/4 cup.
19
Add the heavy cream and reduce by half.
20
Slowly whisk in the cold butter, adding the truffle butter last.
21
Season the sauce with salt and white pepper.
22
Serve immediately.

979

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 32 large bay scallops, at least 1 1/2 ounces each, 32 slices black truffle, at least 1-inch in diameter, 4 ounces black truffle oil, 1/2 lemon, juiced, and more.

Yes, Sea Scallops and Black Truffles en Papillote with Confit of Leeks and Baby Carrots falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sea Scallops and Black Truffles en Papillote with Confit of Leeks and Baby Carrots

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