we love scallops. and i love truffled anything. so i was wondering if the two could hang together in the same way that ‘fennel pollen and pork‘ seem to do so well. the answer, i am happy to say is a big, luscious mouthful of yesssss.
‘whole foods‘ had the most beautiful scallops i’d seen in awhile. huge as in 8 to a lb., and fresh to boot. all in all, my kind of scallops as due to the sheer size it’s nearly impossible to overcook them while trying to get that somewhat evasive carmelization thing going on. 5 months ago my quest for browning scallops led me to google this culinary challenge which brought me to this post – which was the first blog i ever saw. ever. in my life. i think. but i do know for certain that it was definitely the moment that the whole blogging concept got through to me. somehow the blogosphere had escaped me and just how this was even remotely possible with all the time i spend online, well how this happened i will truly never understand.
but here we are…
so i decided to base our dinner on this recipe from the italian culinary center in nyc. i pinched a few potatoes from a friend, grabbed a couple of my csa zucchinis, substituted shallots for the red onion and found the shredder attachment to my food processor. gone are the days of scraping knuckles - 1 minute and your potatoes, zucchini and shallots are perfectly grated. so allow me right here and now to send a shout-out to electricity and small kitchen appliances! woo-hooo and god bless ‘em. seriously. i live more grateful everyday…
all i added to the three vegetables was some flour, salt and pepper and then i pan fried the cakes in olive oil until they were golden. then they were baked until done – about 10 minutes on 400.
the scallops got dropped into a very hot saute pan with some olive oil for about 2 minutes per side. i removed the scallops from the pan and added a cup of white wine to deglaze along with a knob of vermont butter and cheese cultured butter. i cooked the wine down to a bit less than half and then we were ready to plate.
first, a couple of the cakes, then a few scallops, next some sauce got poured on top – and finally that drizzle of white truffle oil.
i wish i’d have remembered that there was parsley in the fridge - if only for your sake.