Delightful Seared Scallops and Chanterelles with a Warm Truffle Vinaigrette

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Directions for: Seared Scallops and Chanterelles with a Warm Truffle Vinaigrette

Ingredients

Chanterelles

2 cup chanterelle mushroom

1 large clove garlic, thinly, sliced

1 Tbsp extra virgin olive oil

Scallops

4 large scallops

fine sea salt

freshly ground white pepper, to taste

Warm Soy Truffle Vinaigrette

2 Tbsp light soy sauce

2 Tbsp fresh lemon juice

5 Tbsp extra virgin olive oil

freshly ground white pepper, to taste

Tbsp truffle oil

Tbsp fresh black truffle, finely chopped

Garnish

3 cup mixed baby greens

1 Tbsp fresh lemon juice

The Plate

Directions

Chanterelles

1. Preheat the oven to 500F.

2. Place the chanterelles in an ovenproof non-stick pan, sprinkle with thyme and garlic and drizzle the olive oil over. Roast uncovered in the oven for ten to fifteen minutes and set aside.

Scallops

1. In a non-stick skillet, heat one tablespoon of extra virgin olive oil over medium-high heat. Season the scallops lightly with salt and pepper on each side.

2. Sear the scallops until golden brown. Flip over and repeat then place in oven. For medium rare, the scallops will take two to three minutes.

Warm Soy Truffle Vinaigrette

1. In a small saucepot combine soy sauce, lemon juice and pepper.

2. Bring to simmer; remove pot from heat and whisk in olive oil and truffle oil.

3. When ready to serve, gently warm the vinaigrette and stir in truffles.

Garnish

1. Lightly dress the greens; mix the lemon juice with the scallop drippings in pan and drizzle over the salad greens.

The Plate

1. Divide chanterelles on four plates. Place a scallop on top of each. Spoon warm truffle vinaigrette over scallops.

See more: French, Quick and Easy, Shellfish, Mushrooms, Lunch, Salad, Appetizer, Dinner, North American, Party Favourites, Main


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