For all my pescatarian followers, this is a quite simple recipe with a low level of difficulties but you need to get very fresh ingredients, especially the scallops, that's why I usually buy the diver one, they may be a bit pricey but hey, if you want quality and full flavor, those are not coming cheap.
Ingredients for serving 4 people:
For the hazelnut cream
100ml single cream
100ml whole milk
1 tablespoon of plain flour
Preheat the oven at 180 degrees, place the hazelnuts on a foil of baking paper and roast them for a few minutes till they reach a golden brown color.
Once done crush them very finely.
In a saucepan warm together the cream, the milk, and the crushed hazelnuts, gently bring to boil and let it cook for a few minutes.
Using a hand blender mix everything well and set aside.
Melt the butter in a saucepan at a gentle heat, add the flour, and cook for a few minutes stirring it well.
Gradually add in the mixture of milk, cream and hazelnuts previously prepared, and keep stirring till the sauce get thicker.
Pass through a fine sieve and keeping it warm.
For the seared diver scallops cream
12 diver scallops
Extra virgin olive oil
Wild forest pepper (Vietnamese pepper)
Get the diver scallops from your favorite fishmonger, open them and clean them removing the coral too, alternatively you can ask him/her to do it.
Pour a bit of oil on a tray or plate, add a pinch of salt and pepper, roll on it the scallops and place on a very hot nonstick pan, sear both sides till gets brownish.
For the presentation (one portion)
Rocket micro herb
Amaranth micro herb
Pour a tablespoon of hazelnut sauce on one side of a black plate, using a large brush spread it over the center of it like drawing a stripe.
Place 3 scallops across the edge of the sauce and shave about 4 grams of black truffle "Pregiato" on top.
Decorate with the micro herbs.