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Scallops with Tartufata Sauce and Mushroom Puree

SCALLOPS WITH TARTUFATA SAUCE, MUSHROOM PUREE AND TARRAGON OIL

Scallops are one of my favourite things in the world to eat, so when I get my hands on some, I like to give the very best treatment possible. Although, truffles are a bit rich for my blood, you can get really good Italian truffle purees, salts and oil which will add a nice richness to the sauce. You will really enjoy this version of surf and turf.

Here's what you'll need:

  • 12 scallops
  • 2 small shallot (finely minced)
  • 4 cloves garlic (finely minced)
  • 2 tbsp tartufata paste
  • 1 cup cream
  • 12 good sized mushrooms (chopped)
  • 1 tbsp brandy
  • ½ cup white beans
  • ½ cup chicken stock
  • 3 sprigs fresh tarragon
  • 3 tbsp olive oil
  • salt and pepper to taste
  1. sautee 1 shallot and 2 garlic cloves until translucent and fragrant

  2. reduce the heat and add the cream and tartufata paste and simmer until slightly thickened and reduced

  3. in another pan, sautee the rest of the shallot and garlic with mushrooms until softened and starting to brown

  4. add the brandy and flambee (if you're comfortable with it), simmer and reduce until most of the liquid is gone

  5. in the meantime, simmer the beans with the chicken stock until most of the liquid is gone

  6. toss the beans and mushrooms into a food processor and give it a blitz until smooth, fold in half the tarragon, taste and adjust the seasoning as needed (if it's too thick, add a touch of cream if it needs it)


  7. now mix the rest of the tarragon and olive oil (or toss it into the food processor to make it smoother, but I don't mind it a bit rough)

  8. now you're ready to cook the scallops

  9. get a sautee pan nice and hot, season them and cook them in a bit of oil and butter for a minute or so per side, just until nicely seared and no more...do not overcook them and don't overcrowd the pan!

  10. SCALLOPS WITH TARTUFATA SAUCE,     MUSHROOM PUREE AND TARRAGON OIL

  11. serve it up with a nice wine and colour them impressed

  12. SCALLOPS WITH TARTUFATA SAUCE,     MUSHROOM PUREE AND TARRAGON OIL

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