MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Truffled Bay Scallops With Celery Puree
 Categories: Seafood, Vegetables, Herbs
      Yield: 8 Servings
 
MMMMM------------------------CELERY PUREE-----------------------------
      1 c  Chicken stock
  1 1/2 c  Celery; thin sliced
    1/2 c  Potato; peeled, chopped
    1/4 c  Onion; fine chopped
    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: Celery leaves; chopped
  
  MAKE CELERY PUREE: Simmer broth, celery, potato, onion, and 1/4 ts
  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 ts salt and  
  1/8 ts 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.
  
  Recipe by Lillian Chou, December 13, 2018
  
  RECIPE FROM: https://www.epicurious.com
  
  Uncle Dirty Dave's Archives
 
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