Scallops Trufados / Truffle Scallops Recipe
Scallops, pure de camote, espárragos, aceite de trufa. Scallops, sweet potato puree, asparagus, truffle oil.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Sweet Potato Puree
Peel and chop the sweet potatoes into chunks. Boil them in salted water until tender, about 15-20 minutes. Drain and mash with a fork or use a blender until smooth. Adjust seasoning with salt and set aside.
- 2
Cook the Asparagus
Trim the woody ends off the asparagus and blanch in boiling water for about 2-3 minutes until bright green and tender-crisp. Drain and immediately place in ice water to stop cooking. Set aside.
- 3
Sear the Scallops
Pat the scallops dry with a paper towel and season with salt and black pepper. Heat olive oil and butter in a skillet over medium-high heat. Once hot, add the scallops, searing for about 2-3 minutes on each side until golden brown and cooked through. Do not overcrowd the pan; cook in batches if necessary.
- 4
Plate the Dish
On each plate, spread a generous amount of sweet potato puree, arrange the sautéed asparagus on top, and place the seared scallops next. Drizzle truffle oil over the scallops for added flavor. Serve immediately.
