SUMMER SALE! Enjoy up to 50% OFF selected wines and truffle products. FREE delivery over £150.00. Be safe and stay at home, we deliver.

RECIPES - Seared diver scallops, hazelnut cream and black truffle "Pregiato"

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:

16gr black truffle "Pregiato" 

For the hazelnut cream

200gr hazelnuts
100ml single cream
100ml whole milk
20gr butter
1 tablespoon of plain flour
Salt

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
Salt
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. 

Wine pairing: 

Champagne Premier Cru Millesimee Extra Brut - Allouchery Perseval

 

Older Post
Newer Post

Leave a comment

Please note, comments must be approved before they are published

Close (esc)

SIGN UP TODAY FOR OUR NEWSLETTER

Subscribe to our newsletter today and get a 15% discount code to use on your first order.

Age verification

By clicking enter you are verifying that you are old enough to consume alcohol.

Shopping Cart

Your cart is currently empty.
Shop now