Seared Sea Scallops With A Watercress Truffle Coul... |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Something I whipped up at home one day. Nice balance of flavors that goes well with the scallops. Really quick to make as long as you have all of the ingredients on hand. Ingredients:
for the scallops |
20 ea., sea scallops |
6 tbsp. olive oil for frying |
kosher salt |
fresh cracked pepper |
for the coulis |
1 1/2 cups watercress, leaves and thin stems only |
1/4 cup olive oil |
1/4 cup clam juice |
2 tbsp. sherry vinegar |
3 tbsp. unsalted butter |
kosher salt to taste |
white truffle oil to taste |
Directions:
1. In a food processor or blender, combine the watercress, olive oil, clam juice, vinegar. Blend until smooth. If the coulis is too thick, thin it out with a little water. It should not be like a pesto type consistency. Transfer to a sauce pan and heat until about 160 degrees. Remove from heat and whisk in the butter until emulsified. Season to taste with kosher salt, and whisk in the truffle oil to desired strength.
2. Meanwhile, heat two saute pans with 3 Tbsp. of oil in each until smoking. Season the scallops with kosher salt and pepper, and add 10 scallops to each pan and sear until about medium doneness, about 1 1/2 to 2 minutes per side. Serve immediately with the watercress coulis.
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