Serves 8
Ingredients
12 jumbo sea scallops
12 oz. truffle chive butter
1 tbsp. olive oil
2 cup braised leeks
1 tsp. salt
16 chive sprigs
½ tsp. black pepper, salad grind
1 cup crispy leeks
Truffle Chive Butter
1 tbsp. olive oil
8 oz. butter, cut in pieces, room temperature
2 tbsp. leeks, fresh, julienne
1 tbsp. truffle pieces
4 oz. white wine
1 tbsp. truffle oil
1 each lemon, squeezed and quartered
1 tbsp. chives, fresh, minced
4 oz. cream
Braised Leeks
4 large leeks, rinsed, trimmed to 6”
2 bay leaves
1 cup water
8 whole, black peppercorns
½ cup white wine
2 garlic cloves, cut in half
Crispy Leeks
2 large leeks, julienned
1 quart canola oil
Directions for Truffle Chive Butter
In sauce pot, heat oil and sauté shallots until soft. Add white wine and lemon quarters, reduce by half. Add cream and reduce by half again. Slowly whisk butter in a little at a time until it is all incorporated. Strain, then add truffle oil and truffle pieces with chives. Re-check seasoning, set aside for service keeping warm.
Directions for Braised Leeks
Cut leeks in half lengthwise. Place cut side down in baking pan. Add water, wine, bay leaf, peppercorns, and garlic. Cover with foil. Bake in 350 degree oven for 40-50 minutes until soft. Remove, cool then cut into ½” half-moons.
Directions for Crispy Leeks
Bring sauce pot of water to a boil. Place julienned leaks in water, turn off heat. Let set for five to six minutes, strain and pat dry. Heat oil to medium high, cook leaks until browned, drain on paper towels.