Seared Scallops with Kumara & Truffle Emulsion

Name: Seared Scallops with Kumara & Truffle Emulsion
Cuisine: New Zealand
Ingredients: 16–20 Large scallops; 800 g Kumara (peeled & chopped); 2 tbsp Truffle oil; 150 ml Cream; 60 g Butter; 100 ml White wine; 4 Shallots (finely chopped); 200 ml Fish stock; 3 tbsp Olive oil; for garnish Fresh chives

A recipe from New Zealand.

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Seared Scallops with Kumara & Truffle Emulsion

Nutrition (per serving)

440Calories

38 gProtein

28 gCarbs

24 gFat

6 gSugar

1100 mgSalt

Ingredients

16–20 Large scallops
800 g Kumara (peeled & chopped)
2 tbsp Truffle oil
150 ml Cream
60 g Butter
100 ml White wine
4 Shallots (finely chopped)
200 ml Fish stock
3 tbsp Olive oil
for garnish Fresh chives

Method

Boil kumara until soft. Blend with cream, half butter, salt & pepper until smooth purée. Keep warm.
For emulsion: sauté shallots in remaining butter, add wine, reduce. Add stock, simmer 5 min. Blend with truffle oil until emulsified. Strain.
Pat scallops dry, season. Sear in hot pan with oil 1–2 min per side until golden crust forms.
Spoon kumara purée onto plates, arrange scallops on top, drizzle truffle emulsion and garnish with chives – luxurious NZ scallops with silky kumara and aromatic truffle sauce.