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Seared Scallops with Escarole and Balsamic-Truffle Glaze

Seared Scallops with Escarole and Balsamic-Truffle Glaze
Creamy celery root puree is the perfect accompaniment to these seared scallops. Simmer 2 peeled and diced celery roots in lightly salted water until tender, 15 to 20 minutes. Drain, then puree in a food processor with a large pat of butter or 2 Tbs. extra-virgin olive oil. Season with salt and freshly ground pepper. Serve about 1/2 cup puree per person.

Ingredients:

  • 2 Tbs. canola oil
  • 16 large sea scallops
  • Salt and freshly ground pepper, to taste
  • 1 lb. escarole, torn into 2-inch pieces
  • 1/4 cup balsamic vinegar
  • 1/4 cup fish or chicken broth
  • 2 tsp. white truffle oil, or to taste

Directions:

In a large fry pan over high heat, warm the canola oil until nearly smoking. Season the scallops with salt and pepper, and sear the scallops, without moving them, until well browned, about 3 minutes per side. Transfer to a warmed platter.

In the same pan, sauté the escarole, stirring often, until just wilted, 2 to 3 minutes. Season with salt and pepper and divide the escarole among 4 warmed individual plates.

Add the vinegar to the pan along with the broth, bring to a boil and cook, stirring to scrape up any browned bits, until the sauce is thick enough to coat the back of a spoon and is reduced to about 1/4 cup, 2 to 3 minutes. Add any accumulated juices from the scallops to the sauce. Adjust the seasonings with salt and pepper.

Divide the scallops among the plates, spoon equal amounts of the sauce over each serving and drizzle each with about 1/2 tsp. truffle oil. Serve immediately.
Serves 4.
Williams-Sonoma Kitchen.