Recipe

Seared Sea Scallops With A Watercress Truffle Coulis Recipe

Add Step-by-Step Photos	Ironchef / All my dishes 2 years, 9 months ago 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. Prep:15m Cook:10m Servings:4	Ironchef
	scallops watercress truffle saute

Does this look good? Yeah! / Nope

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chickpea_c

iatik

psy333che

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

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.

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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Comments

bonzaichef 2 years, 9 months ago said:
I love this recipe, so simple but with such exotic flavours! I'm in the UK, I dont think I've ever seen clam juice here, could I substitute it with something similar, a mild fish stock maybe? Scallops are so expensive here, a rare treat, but I'll certainly be trying this one out.
Smiles..Bonzai:-))

psy333che 2 years, 9 months ago said:
This is another great dish.
I love your combinations

chickpea_chef 2 years, 6 months ago said:
So, pretty much delicious is all i have to say. i made this. then made it again. and had some cod with it because i didn't have any more scallops.

nakedchef 1 year, 11 months ago said:
Wow, I love this brilliant recipe, thanks for posting

heinz29 1 year, 8 months ago said:
Looks good! but il try to cook it first before il give you my ratings.

lincolntoot 1 year, 3 months ago said:
Very nice!!!!!!!!!!!

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Alterations

ironchef 2 years, 9 months ago said:
Aaah, should say 6-8 minutes cooking time, not 68.

ironchef 2 years, 9 months ago said:
Also, add some cold water if needed to thin out the coulis. It should be smooth and a little loose, not thick like a pesto.

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