Seared Sea Scallops with Herbed Spaetzle, Matsutake Mushrooms and Truffled Mascarpone

Seared Sea Scallops with Herbed Spaetzle, Matsutake Mushrooms and Truffled Mascarpone

prep time

minutes
cook time

minute
servings
4

Ingredients






















Cooking Instructions

For spaetzle:


1

In large bowl, combine egg yolks, eggs and sour cream. Sprinkle flour in a little at a time, stirring constantly. Stir in chives, thyme, nutmeg, salt and pepper. Let rest 15 minutes. Bring large pot of salted water to a boil. Using a colander, press spaetzle mixture through the holes of the colander into the boiling water. Little thick noodles will form and float on the water. After 1 minute, strain spaetzle. Spread in baking pan to cool. Toss with small amount of olive oil if not using immediately.


For mascarpone topping:


1

In small bowl, coarsely grate the fresh truffle over the mascarpone. Season with salt and pepper. Cover and set aside in refrigerator.


For scallops:


1

In large heavy-bottomed skillet, heat 1 tablespoon olive oil over high heat. Season scallops with salt and pepper. Sear scallops until golden on both sides. Remove from skillet; cover to keep warm. Add 2 tablespoons olive oil and mushrooms to skillet. Sauté until tender, 3 to 4 minutes. Add spaetzle; cook until lightly browned. Add shallot and garlic, stirring constantly. Stir in white wine and cook until reduced and syrupy. Stir in chicken stock; bring to a boil. Whisk in butter to thicken. Season to taste.


For final preparation:


1

Divide the mushroom-spaetzle mixture evenly among 4 warm shallow soup bowls. Place 2 scallops in each bowl. Spoon a small dollop of truffled mascarpone over the scallops. Serve immediately.


*Substitute shiitake mushrooms if matsutake are unavailable.


Ingredients






















Cooking Instructions

For spaetzle:


1

In large bowl, combine egg yolks, eggs and sour cream. Sprinkle flour in a little at a time, stirring constantly. Stir in chives, thyme, nutmeg, salt and pepper. Let rest 15 minutes. Bring large pot of salted water to a boil. Using a colander, press spaetzle mixture through the holes of the colander into the boiling water. Little thick noodles will form and float on the water. After 1 minute, strain spaetzle. Spread in baking pan to cool. Toss with small amount of olive oil if not using immediately.


For mascarpone topping:


1

In small bowl, coarsely grate the fresh truffle over the mascarpone. Season with salt and pepper. Cover and set aside in refrigerator.


For scallops:


1

In large heavy-bottomed skillet, heat 1 tablespoon olive oil over high heat. Season scallops with salt and pepper. Sear scallops until golden on both sides. Remove from skillet; cover to keep warm. Add 2 tablespoons olive oil and mushrooms to skillet. Sauté until tender, 3 to 4 minutes. Add spaetzle; cook until lightly browned. Add shallot and garlic, stirring constantly. Stir in white wine and cook until reduced and syrupy. Stir in chicken stock; bring to a boil. Whisk in butter to thicken. Season to taste.


For final preparation:


1

Divide the mushroom-spaetzle mixture evenly among 4 warm shallow soup bowls. Place 2 scallops in each bowl. Spoon a small dollop of truffled mascarpone over the scallops. Serve immediately.


*Substitute shiitake mushrooms if matsutake are unavailable.


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