Recipe
Scallop, Confit Of Wild Mushroom And Black Truffle Dome
Ingredients
- 4 seared bay scallops
- 1/2 cup brunoise potatoes, blanched
- 1/2 cup brunoise carrots, blanched
- 2/3 cup confit mushrooms (sliced, sauteed)
- 1 1/2 cups mushroom broth
- Salt and pepper
- 12 thin slices of a black truffle
- 2 teaspoons truffle oil
- 1 puff pastry sheet (11 by 14-inch)
- 1 egg, beaten
- 1/4 cup grated Parmigiano-Reggiano Cheese
- Salt and pepper
- Bottle of truffle oil for drizzling
- 1 black truffle for shaving
- 2 tablespoons chopped chives
Directions
- Preheat the oven to 350 degrees F. Place the scallops in four individual ramekins (4-ounce). Divide the potatoes and carrots between the four ramekins and place around the scallops. Add 1/4 cup of the mushrooms in each ramekin. In each ramekin, pour 3 ounces of the broth. Season with salt and pepper. Top each of the scallops with 3 slices of the truffles and a drizzle of the truffle oil. For the pastry: With a 4 1/2-inch round cutter, cut out four round disks from the puff pastry. Place the pastry directly on top of the ramekin.
- Using you hands, press the pastry over the side of the ramekin, while turning the ramekins clockwise. This will seal the dome. Using a pastry brush, brush the beaten egg over the top of the dome. Sprinkle with the Parmigiano-Reggiano cheese. Season with salt and pepper.
- Bake for 15 to 20 minutes or until the pastry is golden brown and the scallops are heated through. Remove the domes from the oven and place on a folded napkin. Drizzle the dome with truffle oil. Sprinkle the domes with cheese and shaved black truffles. Garnish with chopped chives.
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