Insignia Scallops Recipe
pan seared, mushroom fond blanc, fried potato crisp, truffle oil
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Ingredients
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Scallops
Mushroom Fond Blanc
Fried Potato Crisp
Finishing Touch
Method
Preparing the Scallops
- 1
Sear the Scallops
Pat the sea scallops dry with paper towels. Season both sides with salt and black pepper. In a large skillet, heat olive oil over medium-high heat. Once hot, add the scallops and sear for about 2-3 minutes on each side until golden brown and cooked through. Add butter to the pan towards the end of cooking for added flavor. Remove from the skillet and keep warm.
Making the Mushroom Fond Blanc
- 2
Prepare the Fond
In the same skillet, reduce the heat to medium and add chopped shallots. Sauté until translucent. Add the chopped mushrooms and continue to cook until they are soft. Pour in the white wine and let it reduce by half. Stir in the heavy cream and thyme, simmering until the sauce thickens slightly. Season with salt and pepper to taste.
Frying the Potato Crisp
- 3
Create Potato Crisps
Peel and thinly slice the potatoes using a mandoline or sharp knife. Rinse the slices in cold water to remove excess starch, then dry them thoroughly with paper towels. In a deep saucepan, heat vegetable oil over medium-high heat. Once hot, add potato slices carefully and fry until golden and crispy, about 3-4 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt to taste.
Plating and Finishing
- 4
Assemble the Dish
On each plate, spoon a generous amount of mushroom fond blanc as a base. Place 3 seared scallops on top of the sauce, and finish with a few fried potato crisps arranged artistically. Drizzle truffle oil over the dish for an elegant touch and serve immediately.