Рецепт Seared Scallops And Chanterelles With A Warm Truffle Vinaigrette

Ингредиенты
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Инструкции
- Preheat the oven to 500 F.
- Place the chanterelles in an ovenproof non-stick pan, sprinkle with thyme and garlic and drizzle the extra virgin olive oil over. Roast uncovered in the oven for ten to fifteen min and set aside.
- Scallops:In a non-stick skillet, heat one Tbsp. of extra virgin extra virgin olive oil over medium-high heat. Season the scallops lightly with salt and pepper on each side.
- Sear the scallops till golden. Flip over and repeat then place in oven. For medium rare, the scallops will take two to three min.
- Hot Soy Truffle Vinaigrette:In a small saucepot combine soy sauce, lemon juice and pepper.
- Bring to simmer; remove pot from heat and whisk in extra virgin olive oil and truffle oil.
- When ready to serve, gently hot the vinaigrette and stir in truffles.
- Garnish:Lightly dress the greens; mix the lemon juice with the scallop drippings in pan and drizzle over the salad greens.
- The Plate:Divide chanterelles on four plates. Place a scallop on top of each. Spoon hot truffle vinaigrette over scallops.