Truffled Bay Scallops with Celery Purée
Bay scallops—which are smaller and sweeter than sea scallops— are prized for their candylike succulence. Celery purée swirled with black truffle butter enhances the delicacy of the seafood.
1 cup chicken stock or reduced-sodium chicken broth
1 1/2 cups thinly sliced celery (about 3 ribs)
1/2 cup chopped peeled potato
1/4 cup finely chopped onion
1/2 cup flat-leaf parsley sprigs
1 lb bay scallops
1 Tbsp vegetable oil
3 Tbsp black truffle butter, softened
Garnish: chopped celery leaves
For celery purée:
- Make celery purée: 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. Purée 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-inch heavy nonstick skillet over medium-high heat until it shimmers, then sauté 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 purée into truffle butter in skillet. Spoon onto plates, then mound scallops in center and sprinkle with celery leaves.
Recipe via Epicurious