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Le Cordon Bleu News, 01/16/2012
Seared scallops with truffle shavings, butternut squash purée, creamy sauce with truffle
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Recipe

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About this recipe

This recipe incorporates two very refined seasonal products, scallops and black truffle. Butternut squash offers a perfect accompaniment thanks to its sweetness of flavor.

Recipe - Seared scallops with truffle shavings, butternut squash purée, creamy sauce with truffle

Serves: 4

Preparation time: Approximately 1 hour

In this recipe:

  • truffle
  • scallops
  • butternut squash
  • cream
  • shiso

 

   

Ingredients

Principal Ingredients
1 large fresh truffle in season (2 canned (tinned) truffles)
12 large scallops with coral
clarified butter
Butternut squash purée
600 g butternut squash (400 g net)
30 g butter
50 ml whipping cream
50 g butter
salt, pepper
Creamy sauce with truffle
1 shallot, finely chopped
50 ml dry white wine
200 ml chicken stock
30 ml whipping cream
120 g butter, cut into cubes
truffle trimmings, cut into brunoise
salt
Decoration
1 packet red shiso

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Method

  1. Slice the truffle into fine slivers; set aside the trimmings for the creamy truffle sauce
  2. Butternut squash purée: Peel and seed the butternut squash, cut into pieces. Melt the butter and add the butternut. Cover with water and simmer over a low heat for 15 to 20 minutes. Drain, blend and add the cream, adjusting the proportions depending on the consistency of the purée - it should be neither too liquid nor too dense. Season.
  3. Creamy sauce with truffle :Cook the finely chopped shallot in white wine; reduce to a syrupy consistency. Add the chicken stock, reduce by half, and then add the whipping cream. Bring to the boil and add the cubes of butter one by one whisking continuously. Strain through a china cap sieve, and blend using a hand held immersion blender so that the sauce is well emulsified. Set aside and keep warm.
  4. Heat the clarified butter in a frying-pan and sear the scallops and corals until lightly golden; prick the corals with a fork to ensure that the fat does not spit out of the frying-pan.
  5. To serve: On a slate plate, overlap 3 scallops with 2 corals and 2 slices of truffle. Fill a ring mold with butternut squash purée to one side of the scallops, and then carefully remove the mold. Pour the creamy sauce with truffle into 4 individual sauce boats, sprinkle the truffle brunoise on top and position on the plate. Decorate the purée with red shiso leaves.

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