Seared Scallops with a Portobello Mushroom and Truffle Emuslion, Shaved Truffles and Parmigiano-Reggiano Cheese Recipe

Name: Seared Scallops with a Portobello Mushroom and Truffle Emuslion, Shaved Truffles and Parmigiano-Reggiano Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons olive oil; 2 tablespoons chopped shallots; 1/2 teaspoon chopped garlic; 1/2 cup chopped portobello mushrooms; 1/4 chopped tomatoes, peeled and seeded; 1/4 cup veal reduction; 1 large egg; 1 tablespoon Dijon mustard; 2 tablespoon fresh lemon juice; Salt; Freshly ground white pepper; 1 cup vegetable oil; 1/4 cup truffle oil; 24 large sea scallops, cleaned; Salt; Freshly ground black pepper; 2 tablespoons olive oil; 2 fresh black truffles, (not canned); 2 ounces freshly grated Parmigiano-Reggiano cheese; 2 tablespoons chopped chives

Servings: persons

2 teaspoons olive oil
2 tablespoons chopped shallots
1/2 teaspoon chopped garlic
1/2 cup chopped portobello mushrooms
1/4 chopped tomatoes, peeled and seeded
1/4 cup veal reduction
1 large egg
1 tablespoon Dijon mustard
2 tablespoon fresh lemon juice
Salt
Freshly ground white pepper
1 cup vegetable oil
1/4 cup truffle oil
24 large sea scallops, cleaned
Salt
Freshly ground black pepper
2 tablespoons olive oil
2 fresh black truffles, (not canned)
2 ounces freshly grated Parmigiano-Reggiano cheese
2 tablespoons chopped chives

1
For the Emulsion: In a saute pan, over medium heat, add the oil.
2
When the oil is hot, add the shallots.
3
Saute for 1 minute.
4
Add the garlic and mushrooms.
5
Continue to saute for 1 minute.
6
Add the tomatoes.
7
Saute for 1 minute.
8
Stir in the veal reduction and bring to a simmer.
9
Cook until all of the liquid has evaporated, about 2 minutes.
10
Remove from the heat and cool completely.
11
In a food processor, fitted with a metal blade, combine the mushroom mixture, egg, mustard and lemon juice.
12
Season with salt and pepper.
13
Process until smooth.
14
With the machine running, slowly add in the vegetable oil.
15
Continue processing with the truffle oil .
16
Season with salt and pepper.
17
Cover and refrigerate until ready to use.
18
For the Scallops: Season the scallops with salt and pepper.
19
In a large saute pan, over medium heat, add the oil.
20
When the oil is hot, add the scallops and sear for 3 to 4 minutes on each side.
21
Place a scallop in the center of each serving plate.
22
Drizzle the emulsion over each scallop.
23
Shave the truffles over the sauce.
24
Garnish with a sprinkle of cheese and chives.

857

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 20 ingredients. The key ingredients include: 2 teaspoons olive oil, 2 tablespoons chopped shallots, 1/2 teaspoon chopped garlic, 1/2 cup chopped portobello mushrooms, and more.

Yes, Seared Scallops with a Portobello Mushroom and Truffle Emuslion, Shaved Truffles and Parmigiano-Reggiano Cheese 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.

Seared Scallops with a Portobello Mushroom and Truffle Emuslion, Shaved Truffles and Parmigiano-Reggiano Cheese

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