INGREDIENTS

INSTRUCTIONS

In a small saucepan, over medium-high heat, boil the chicken stock and
reduce until only 1/4 cup remains. Remove from heat and let cool. Transfer
to blender and over medium speed add the sherry vinegar, then the vegetable
oil and the truffle oil. The vinaigrette should be lightly emulsified with
a texture like a very light mayonnaise. Season to taste with salt and
pepper. Add the truffle peelings, remove from blender and heat in the small
saucepan until hot but not boiling. Set aside in a warm place until ready
to serve. Scallops should be sauteed at the last minute before serving.
Heat 2 medium saute pans over high heat. Add enough oil to evenly cover
bottom of saute pans (1/8-inch). When the oil just begins to smoke add the
scallops (pull pans off the stove when you add the scallops, be careful not
to splash the hot oil). Cook the scallops until nicely browned on one side,
then and only then, turn them over to the other side. Scallops should have
a nicely caramelized color to best bring out their natural sweetness. If
the scallops are large, brown the sides also. Cook for a total of 8
minutes, then remove from stove and let sit in the pan for about 1 minute.
The juices of the scallops will begin to gather at the bottom of the pan.
Now toss the scallops lightly in their own juices (off the heat) and
deglaze the pan in this manner. The juices of the scallops will blend with
the brown layer stuck to the saute pan, then they will coat the scallops
with a shiny, rich glaze. Divide the scallops onto 4 plates and drizzle
them with the truffle vinaigrette. Garnish with chopped chives. If serving
as a main course, suggested accompaniments include boiled red potatoes or
new potatoes, sauteed greens such as spinach, escarole or broccoli rabe
with a touch of garlic and extra-virgin olive oil. This recipe yields 4
servings as main course, 6 servings as an appetizer.
Source: "CHEF DU JOUR - (Show # DJ-9583) - from the TV FOOD NETWORK"
S(Formatted for MC5): "07-30-1999 by Joe Comiskey -
joecomiskey@netzero.net"
Recipe by: Matthew Tivy
Converted by MM_Buster v2.0l.

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