Seared Scallops with Truffle Butter Sauce Recipe

Ingredients

For the sweet corn cream

• 10 grams butter
• 50 grams corn kernels
• 30 milliliter chicken stock
• 40 milliliter cooking cream
• Salt

For the truffle sauce

• 50 grams mayonnaise
• 3 milliliter white truffle oil
• 30 grams garlic
• 10 milliliter cream
• Salt and black pepper

For the scallops

• 4 fresh sea scallops, cleaned
• 15 milliliter Olive oil
• 10 grams butter
• 4 quail eggs
• Salt and black pepper
• 1 small black truffle, brushed clean

For serving

• Micro sprouts (amaranth, alfa or fennel)
• Mache
• Extra-virgin olive oil
• Sea salt & black pepper

Method

1. For the sweet corn cream: Melt the butter and add the corn kernel. Stir over high heat for a few minutes and add the stock and cream. Bring to a boil and simmer for about 10 minutes. Transfer to a food processor and blend until smooth. Push the cream through a fine sieve and discard the pulp. Season with salt. Keep warm or reheat before serving.
2. Truffle cream: Add white truffle oil to basic mayonnaise and some cream. Season well.
3. Season the scallops with salt and pepper. Heat a large skillet until very hot. Add olive oil and sear the scallops until golden brown (about 1 to 1/2 minute on each side) adding the butter halfway through the cooking time to give them a rich golden color.
4. Meanwhile, in a nonstick pan heat the remaining olive oil. Carefully crack the eggs open with the tip of a knife and drop them into the hot pan. Fry for 1-1½ minutes until the whites are opaque and firm, but the yolks are still quite runny like sunny side up. Transfer to a plate and keep warm.
5. Ladle some of the warm sweet corn cream on each plate, top with 4 scallops, cut thin slices of black truffle and place on side of each scallop. Carefully place a quail egg in front. Top each scallop with fleur de sel, black pepper and micro sprouts. Garnish each plate with mache salad tossed with olive oil and a little sea salt.