Saint-Jacques à la Truffe...Saint-Jacques à la Truffe et Émulsion de Champagne

Pan-seared diver scallops paired with earthy black winter truffle carpaccio and a light, airy champagne beurre blanc foam.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan over medium heat, sweat the minced shallots with a small knob of butter until translucent but not browned.

2. 02

   Add the Champagne and reduce the liquid by two-thirds until it reaches a syrupy consistency.

3. 03

   Stir in the heavy cream and simmer for 2 minutes. Begin whisking in the cold cubed butter one piece at a time to emulsify the sauce. Season with a touch of salt and strain through a chinois (fine-mesh sieve). Keep warm but do not boil.

4. 04

   Using a truffle mandoline, thinly slice the black truffle into translucent rounds.

5. 05

   Pat the scallops completely dry with paper towels. Season only the top side with a small pinch of Fleur de Sel.

6. 06

   Heat a stainless steel skillet with grapeseed oil until it begins to shimmer. Place scallops seasoned-side down and sear for 2 minutes without moving them to create a deep golden crust.

7. 07

   Flip the scallops and cook for an additional 30-45 seconds until just opaque in the center. Remove from heat immediately.

8. 08

   Use an immersion blender to froth the Champagne sauce until a light foam (emulsion) forms on the surface.

9. 09

   Place three scallops on each warmed plate. Top each scallop with a slice of truffle. Spoon the Champagne foam around the scallops and garnish with micro-chervil.