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Celebrating SCALLOP MONTH!

Scallops and Cauliflower and Black Truffle

Scallops and Cauliflower and Black Truffle

From Iron & Grass in Hudson Valley, NY

8 oz Maine Dayboat Scallops (1/2 lb)

8 oz Cauliflower

1 clove garlic

1 shallot

2 Tbsp butter

1cp white wine

1 black truffle

Start with a hot pan, and add 1-2 Tablespoons of butter or ghee, pat scallops dry and sear in butter. When brown gently turn scallops over and add 1 Tablespoon of butter the shallot and garlic. Bast with butter until desired temperature it reached.
Remove scallops from pan and add cauliflower and cook until starting to brown, add white wine, and reduce by half. Add rest of butter, 2 grams or more of black truffle, stir butter until incorporated. Add scallops back to pan to reheat.
Plate and season as desired.

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