How to make it

  • 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.

Reviews & Comments 6

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  • lincolntoot 9 years ago
    Very nice!!!!!!!!!!!
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  • heinz29 10 years ago
    looks good! but il try to cook it first before il give you my ratings.
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  • nakedchef 10 years ago
    wow, I love this brilliant recipe, thanks for posting
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    " It was excellent "
    chickpea_chef ate it and 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.
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    " It was excellent "
    psy333che ate it and said...
    This is another great dish.
    I love your combinations
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  • bonzaichef 11 years ago
    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.
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