SEARED SEA SCALLOPS, BABY SPINACH, LEEKS, TRUFFLE POTATO SAUCE

SEARED SEA SCALLOPS, BABY SPINACH, LEEKS, TRUFFLE POTATO SAUCE image

Yield 8 people

Number Of Ingredients 13

1 large Idaho potato, peeled, chopped
1 cup Unsalted butter, cubed
1 Tbs Black truffle oil
Salt to taste
1 Tbs Fresh black truffle, diced fine
3 Tbs Extra virgin olive oil
2 pieces Leeks, julienned
1 Lb Baby spinach, stems removed
3 Tbs Roma tomatoes, diced small
Salt, pepper to taste
8 pieces U-8 sea scallops, muscles removed
1 cup Grapeseed oil
Kosher salt to taste

Steps:

FOR THE POTATO SAUCE In a small sauce pot, add cubed potato and just enough water to cover. Bring water to boil and cook potatoes 10 minutes or until soft. Next, drain potatoes being sure to save the water. Place potatoes into small blender. Add some of the cooking water and the butter, blend on high speed until smooth. (If sauce is too thick add more of the cooking water). Once sauce is smooth, stop blender and add truffle oil. Season with salt and blend until smooth again. Add diced truffles and keep warm until time to plate up. FOR THE SPINACH AND LEEKS In a large braising pan, heat olive oil to medium-high heat. Add leeks and sauté for 1 minute. Add baby spinach and turn to wilt evenly, using big spatulas; be sure to keep turning spinach over for even wilting. When spinach shrinks down take off heat. Do not overcook. Season with salt, pepper and add tomatoes. Set aside. FOR THE SCALLOPS In a large saute pan sear sea scallops in grapeseed oil. Cook on each side two minutes. Serve hot. FOR THE PLATE UP Squeeze excess liquid from spinach and place small amount of spinach-leek mixture into center of 4 small plates. Place one sea scallop onto top of spinach. Spoon truffle potato sauce around. Serve and enjoy! source: www.cheftre.com