MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Truffled Bay Scallops w/Celery Puree
Categories: Seafood, Vegetables, Herbs
Yield: 8 Servings

MMMMM------------------------CELERY PUREE-----------------------------
1 c Chicken stock
1 1/2 c Thin sliced celery
1/2 c Chopped, peeled potato
1/4 c Fine chopped onion
1/2 c Flat-leaf parsley sprigs

MMMMM--------------------------SCALLOPS-------------------------------
1 lb Bay scallops (pref Nantucket
- Bay), tough ligament taken
- off from side of each if
- attached
1 tb Vegetable oil
3 tb Black truffle butter;
- softened

Garnish: chopped celery leaves

MAKE CELERY PUREE: Simmer broth, celery, potato, onion,
and 1/4 tsp salt in a small heavy saucepan, covered,
stirring occasionally, until vegetables are tender,
about 15 minutes. Add parsley and cook, uncovered, 1
minute. Pur|-e mixture in a blender until very smooth
(use caution when blending hot liquids). Keep warm in
saucepan.

COOK SCALLOPS: Pat scallops dry and season with 1/4 tsp
salt and 1/8 tsp pepper. Heat oil in a 12" heavy
nonstick skillet over medium-high heat until it
shimmers, then saut|- scallops until barley cooked
through, 2 to 3 minutes. Add truffle butter and stir
until melted, then transfer scallops with a slotted
spoon to a bowl. Stir celery pur|-e into truffle butter
in skillet. Spoon onto plates, then mound scallops in
center and sprinkle with celery leaves.

DO AHEAD: Puree (without truffle butter) can be made 1
day ahead and chilled. Reheat in a microwave or in a
saucepan over low heat before stirring into truffle
butter.

By Lillian Chou : December 13, 2018

RECIPE FROM: https://www.epicurious.com

Uncle Dirty Dave's Archives

MMMMM

... If something goes wrong, blame the guy who can't speak English.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)