Butter Basted Sea Scallop Recipe
Creamy Salsify, Fines Herbes and Shaved Winter Truffles. East Coast Day Boat scallops are lightly seared and then butter basted with tarragon and garlic to a caramelized peak. Placed atop a lightly creamy salsify enhanced by fines herbes, braised shallots, and finished with shaved truffles.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Salsify
Peel and slice the salsify into thin rounds. In a saucepan, cover the salsify with water and boil until tender, about 10 minutes. Drain and return to the pan.
- 2
Make the Creamy Salsify
Add heavy cream, fines herbes, and season with salt and pepper to the cooked salsify. Simmer on low heat until heated through and slightly thickened. Set aside.
- 3
- 4
Sear the Scallops
Heat a large skillet over medium-high heat. Season the scallops with salt and pepper. Add a tablespoon of butter to the skillet and sear the scallops for about 2-3 minutes on each side until they are golden brown.
- 5
- 6
Assemble the Dish
On each plate, place a generous spoonful of the creamy salsify. Top with the seared scallops, a sprinkle of sautéed shallots, and finish with shaved winter truffles.
