Photo by Mary Smiley
Provenance of Dish
Sometimes things are just meant to be. Scallops in the fridge and truffles arriving in the mail. In the quest to find new ways to use fresh Oregon black truffles, which have a fruity almost tropical aroma to them I decided to try them with the scallops as a slice fit perfectly atop each perfectly seared scallop. Voila!
This could either be served as an appetizer or main dish. For main dish, just add a side of rice pilaf or wild rice and a salad.
6 large grilling sized scallops (dry)
1 Oregon black truffle perfectly ripened
2 T butter/2t neutral oil
salt and pepper
*NOTE: I do not like to use non stick pans for this. I prefer stainless or cast iron.
For the scallops, you need a very hot pan but not enough to burn your butter and oil.
Add your butter/oil combo so it doesn’t burn. The oil gives the butter a higher smoke factor and keeps it from burning
Pat dry your scallops so they will be able to caramelize in the pan.
Season them with salt and pepper.
Add your scallops to the hot pan and cook on the first side for 3-4 min. and don’t touch!
Turn the scallops over in the pan and cook another 3-4 min until done. You can push them with your finger and if they are firm but not hard, and have a nice sear on each side, they should be done. don't overcook. Scallops that are overcooked get rubbery.
Drain on paper towels. Top each scallop with a thin slice of truffle and spoon a little of the butter over the scallops. Top with chopped chervil garnish. 3 per person.