Pan Seared Scallops with Truffle and Leeks
Provided by Chef Joe Malandruco and Owner Meridith McLoughlin of Aneu Bistro
Ingredients:
1 Leek (cut into half-moon shapes)
1 1/2 Cup of Raw Spinach
1 Egg (Cooked Sunny Side Up)
3 Tbls Butter
4 "10/15" Scallops
2 oz of clarified butter OR 2 oz oil
Gastrique:
1/2 Cup Sugar
1/2 Cup Water
1/4 Cup White Wine Vinegar
1/4 Cup White Wine
1 Shallot Brunoised (Finely diced)
1/2 Sprig RoseMary
1 Pinch Salt
1 Pinch Pepper
3-4 Tbls (to taste)Truffle Oil
Directions:
Gastrique
Combine sugar and water on low to medium heat, cook until brown and small bubbles form.
Immediately add white wine and white wine vinegar.
Reduce for 6-8 min.
Remove from heat, add shallots and rosemary, salt and pepper... and slowly wisk in your truffle oil.
Set aside at room temperature
Leeks and Spinach
Cook leeks in butter until soft, but not browned. Apprx 5-7 min on low to medium heat.
Add spinach, cooked until wilted, or your preferred texture.
Add salt and pepper to finish- 1 pinch each
Set aside on very low heat
Scallop and Egg
Simultaneously-
Heat up 2 small pans (non stick)
Pan 1
Egg- heat pan to hot (not smoking) add oil or clarified butter- add egg and turn burner off
Pan 2
Add oil or clarified butter
Add 4 scallops and cook until brown
Flip for no more then 10 seconds and then remove from pan
Assemble
Leeks and Spinach in center of plate
Egg on top of Leeks and Spinach
Scallops placed around Leeks and Spinach together in Half Moon Shape
Gastrique around plate (or on scallops)
