Pan-Roasted Scallops with Truffles, White Cheddar

Pan-Roasted Scallops with Truffles, White Cheddar "Mac and Cheese", Grilled Asparagus and Lemon Gremolata

prep time

minutes
cook time

minute
servings
4

Ingredients
























Cooking Instructions

For bechamel:


1

Heat milk in large saucepan; bring to a simmer. Melt 1/2 cup butter in small sauté pan and slowly whisk in flour to form a paste. Slowly add flour mixture to hot milk. Cook and stir until thick. Season with nutmeg and stir in half (l cup) of the white cheddar. Set aside.


For gremolatta:


1

Mix lemon zest, parsley and bread crumbs in small bowl. Set aside.


For mac and cheese:


1

Melt 1 tablespoon butter in 12 to 18-inch sauté pan. Add garlic and cook until translucent. Add heavy cream and peas. When warm, add béchamel. Cook and stir until hot. Toss in cooked pasta and remaining white cheddar. Turn burner to low.


For scallops and asparagus:


1

Dry scallops with towel. Season tops with salt and pepper. Heat 12 to 18-inch sauté pan very hot. Add 1 tablespoon vegetable oil. Heat until very hot. Carefully place each scallop in pan, seasoned side down. Cook 50 seconds or until browned. Turn scallops over. Toss in the asparagus and remove pan from heat.


2

Final preparation: Taste pasta and season to taste. Divide into four large shallow bowls. Arrange scallops in the middle of the pasta and top with asparagus. Sprinkle the parmesan and gremolatta on top. Thinly shave the truffle and place on top. Drizzle truffle oil and place truffle on top to finish the dish.


Ingredients
























Cooking Instructions

For bechamel:


1

Heat milk in large saucepan; bring to a simmer. Melt 1/2 cup butter in small sauté pan and slowly whisk in flour to form a paste. Slowly add flour mixture to hot milk. Cook and stir until thick. Season with nutmeg and stir in half (l cup) of the white cheddar. Set aside.


For gremolatta:


1

Mix lemon zest, parsley and bread crumbs in small bowl. Set aside.


For mac and cheese:


1

Melt 1 tablespoon butter in 12 to 18-inch sauté pan. Add garlic and cook until translucent. Add heavy cream and peas. When warm, add béchamel. Cook and stir until hot. Toss in cooked pasta and remaining white cheddar. Turn burner to low.


For scallops and asparagus:


1

Dry scallops with towel. Season tops with salt and pepper. Heat 12 to 18-inch sauté pan very hot. Add 1 tablespoon vegetable oil. Heat until very hot. Carefully place each scallop in pan, seasoned side down. Cook 50 seconds or until browned. Turn scallops over. Toss in the asparagus and remove pan from heat.


2

Final preparation: Taste pasta and season to taste. Divide into four large shallow bowls. Arrange scallops in the middle of the pasta and top with asparagus. Sprinkle the parmesan and gremolatta on top. Thinly shave the truffle and place on top. Drizzle truffle oil and place truffle on top to finish the dish.


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