Seared Sea Scallops in Truffled Potato NestsBy | On May 19, 2010
If you have not visited A Taste of Beirut, you need to do so immediately. In fact, a part of today’s recipe is inspired by Joumana’s incredible creations. Like most Chefs, my schooling included basic techniques and preparations and the emphasis was on more European, especially French traditions (the material derived from Carême, Escoffier, Point, Bocuse, Troisgros, Chapel, Bise, et. al.). Nothing wrong with that and it provides a firm foundation. But as with martial arts or medicine, there are many fine traditions around the world that we can learn from; it just takes an open mind and a beginner’s heart. I know very little of Middle Eastern cuisine (other than what I ate while there and it was good!) and continue to learn from her fantastic resource. So a tip of the hat to Joumana for inspiring the truffled potato nests for the seared scallop. Some days I think that if we all just ate and drank together the world might be a little less toxic.
- 2 pounds russet potatoes (about 2 large potatoes)
- 1 egg
- 1/4 cup of rice flour
- 1/3 cup finely chopped onion
- 2 Tbs butter
- 2 Tbs good quality truffle oil
- 2 tsp salt
- 1 tsp white pepper
- Fresh large sea scallops
- 1 Tbs olive oil
- 1 cup finely sliced Bok Choy (white part only), about 1 inch long
- 1 Tbs olive oil
- ¼ cup balsamic vinegar
- ¼ cup finely chopped parsley
- 1 tsp lemon zest
Boil and cook the potatoes until fork tender. Then mash them with the egg, salt, pepper and rice flour. Roll into small balls and place in a min-muffin pan. Push out the center to from the base of the nest. Cook for 15 minutes at 375 degrees F.
While the nests are finishing heat the olive oil in a sauté pan over medium heat. Sauté the Bok Choy, add the balsamic and reduce. Heat some oil over high heat in another sauté pan until smoking and sear the scallop. Mix the parsley and lemon zest together. When finished assemble the potato nest, bok choy then scallop. Top with the parsley and lemon zest.