Scallops are one of the my favorite sea creatures, mainly because they are crazy delicious and so easy to cook. I love them for delicate taste and incredible tenderness, and they are always look elegant on the plate.
I could not miss the opportunity to cook them with my favorite black truffles. Fresh black truffle is not a frequent guest on my kitchen, I mainly use oil, salt and butter infused with this wonderful mushroom. But my beloved husband knows how much I love truffles, so he took me to Napa Valley on Truffle Festival where we bought hole bunch of stuff infused with truffles and of course amazingly fragrant fresh black truffle. I barely could wait till the next day to cook something with it, so I used a chance to combine two of my favorite ingredients in one plain, but elegant, dish that I really loved.
Seared Scallops with Truffles over Creamy Leek
Ingredients:
- sea scallops - 8
- butter - 3 tablespoons
- kosher salt - to taste
- freshly ground black pepper - to taste
- leek - 2 cups, thinly sliced
- dry white wine - 1/4 cup
- frozen peas - 1/4 cup, defrosted
- heavy cream - 1/3 cup
- black truffles - thinly shaved