Golden-seared scallops paired with creamy truffled potato Dauphinoise, crisp prosciutto and tender asparagus, finished with a rich caper and preserved lemon butter sauce for an elegant, indulgent dish.
Serves 6
½ Sabato truffled potato Dauphinoise, defrosted
Extra virgin olive oil (EVOO)
24 scallops
Sal de Añana salt flakes and freshly ground black pepper
6 slices Pedrazzoli L'Artigiano prosciutto
12 thin spears of fresh asparagus, lightly blanched
Pon white truffle-infused olive oil, to serve
Butter sauce:
3 Tbsp Forvm Chardonnay vinegar
4 Tbsp Pons capers, drain and reserve
2 Tbsp of the brine
100g unsalted butter, cubed
2 Tbsp Julie Le Clerc preserved lemon, finely sliced
Small bunch fresh chives, snipped
Pre-heat oven to 200°C. Cut Dauphinoise into six even slices, or squares, and place on an oven tray lined with baking paper. Bake for 10-15 minutes, or until golden brown in colour.
Heat a pan on high for three minutes, add EVOO and lower the heat to medium–high. Season scallops with salt and pepper. Add scallops to the pan, spacing them approximately 2cm apart and sear undisturbed for 3–4 minutes, or until a deep golden crust forms and the scallop easily releases from the pan. Flip the scallops and sear for one more minute, remove from the pan and keep warm whilst preparing the sauce.
To prepare the sauce; using the same pan that the scallops were cooked in, lower the heat to medium and add the Chardonnay vinegar and caper brine, scraping to deglaze the pan. Whisk in the cubed butter, capers and preserved lemon. Fold through the chives.
To serve; place a piece of Dauphinoise on each plate and arrange four scallops around it, followed by a spoonful of the butter sauce. Garnish with prosciutto and asparagus and a drizzle of white truffle oil.
Match with: Clos Pons Flocs Cava Rosé
Recipe by Kate Fay
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