Subj : 5/1 Nat'l Truffle Day - 5
To   : All
From : Dave Drum
Date : Wed May 01 2024 18:20:53

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Truffled Bay Scallops w/Celery Puree
 Categories: Seafood, Vegetables, Herbs
      Yield: 8 Servings
 
MMMMM------------------------CELERY PUREE-----------------------------
      1 c  Chicken stock
  1 1/2 c  Thin sliced celery
    1/2 c  Chopped, peeled potato
    1/4 c  Fine chopped onion
    1/2 c  Flat-leaf parsley sprigs

MMMMM--------------------------SCALLOPS-------------------------------
      1 lb Bay scallops (pref Nantucket
           - Bay), tough ligament taken
           - off from side of each if
           - attached
      1 tb Vegetable oil
      3 tb Black truffle butter;
           - softened
 
  Garnish: chopped celery leaves
  
  MAKE CELERY PUREE: Simmer broth, celery, potato, onion,
  and 1/4 tsp salt in a small heavy saucepan, covered,
  stirring occasionally, until vegetables are tender,
  about 15 minutes. Add parsley and cook, uncovered, 1
  minute. Purée mixture in a blender until very smooth
  (use caution when blending hot liquids). Keep warm in
  saucepan.
  
  COOK SCALLOPS: Pat scallops dry and season with 1/4 tsp
  salt and 1/8 tsp pepper. Heat oil in a 12" heavy
  nonstick skillet over medium-high heat until it
  shimmers, then sauté scallops until barley cooked
  through, 2 to 3 minutes. Add truffle butter and stir
  until melted, then transfer scallops with a slotted
  spoon to a bowl. Stir celery purée into truffle butter
  in skillet. Spoon onto plates, then mound scallops in
  center and sprinkle with celery leaves.
  
  DO AHEAD: Puree (without truffle butter) can be made 1
  day ahead and chilled. Reheat in a microwave or in a
  saucepan over low heat before stirring into truffle
  butter.
  
  By Lillian Chou : December 13, 2018
  
  RECIPE FROM: https://www.epicurious.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... It ain't over, but the fat lady is clearing her throat.
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