Roast Diver Scallops With Baked Fingerling Potatoes And White Truffles
Serves: 3
Graciela O'Reilly
1 January 1970
Based on User reviews:
47
Spice
43
Sweetness
53
Sourness
40
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1
SaltDirections:
1
Scrub potatoes well and drain
2
Lay Kosher salt in an even layer of a baking pan to accommodate all the potatoes in one batch without crowding
3
Bake in a preheated 375 degrees for 20 to 30 minutes until just tender
4
Remove and let cool
5
This step should be done 1 hour or as many as 4 hours before serving
6
While potatoes are baking, check through scallops and remove any remaining tough membranes
7
When potatoes are cool enough to handle, cut, with a sharp paring knife, the top 1/4 off and hollow out the potato to form a "boat"
8
Reserve potato interiors and tops
9
Combine scooped out portion with the chopped portion of chervil
10
1/2 of truffle oil and butter, season with salt and pepper to taste and refill potato "boats" and reheat in preheated 325 degree oven for 6 minutes
11
Next, heat 2, 10-inch, skillets until quite hot, as potatoes are reheating
12
Season scallops and pat dry with paper towels
13
Distribute canola oil evenly in both pans and put 1/2 scallops in 1 pan
14
1/2 in the other taking care to put the "cut" side down and not to overcrowd them
15
Sear well until browned (approximately 2 to 3 minutes each side
16
) Remove scallops from pan and drain on paper towels briefly before arranging attractively on 4 warm plates with the now hot twice baking potatoes
17
Drizzle remaining truffle oil over scallops and potatoes and shave truffle over all garnishing with chervil sprigs