AuthorildavideScallops and black truffle are great together and this dish may be served as an appetizer or a larger portion as an entrée.
Make sure to have your beans soaked for at least 12 hours or overnight. Place beans in large pot, cover them with water and a pinch of salt, then bring to a boil and let simmer for an hour until beans are soft then strain and keep warm Note: Bite into at least 3 to make sure they are soft, these beans cook unevenly.
Clean scallops and season with kosher salt and freshly ground black pepper. Set a large saute pan over high heat and add olive oil. Once heated, add scal- lops and cook undisturbed for 2 to 3 minutes on each side until well browned, set aside and let rest, Add lemon juice, chicken stock, thyme and butter let re- duce for 2 minutes then add truffle paste or truffle oil then add beans to warm up. Divide up mixture between 4 shallow bowls and arrange scallops on top. Serve and garish with shaved black truffles if available.
Ingredients
Directions
Make sure to have your beans soaked for at least 12 hours or overnight. Place beans in large pot, cover them with water and a pinch of salt, then bring to a boil and let simmer for an hour until beans are soft then strain and keep warm Note: Bite into at least 3 to make sure they are soft, these beans cook unevenly.
Clean scallops and season with kosher salt and freshly ground black pepper. Set a large saute pan over high heat and add olive oil. Once heated, add scal- lops and cook undisturbed for 2 to 3 minutes on each side until well browned, set aside and let rest, Add lemon juice, chicken stock, thyme and butter let re- duce for 2 minutes then add truffle paste or truffle oil then add beans to warm up. Divide up mixture between 4 shallow bowls and arrange scallops on top. Serve and garish with shaved black truffles if available.