Seared Scallops with a Portobello Mushroom and Truffle Emuslion Shaved Truffles and Parmigiano Reggiano Cheese
Ingredients
- 1 cup vegetable oil
- 1 large egg
- 1 tablespoon Dijon mustard
- 1/2 cup chopped portobello mushrooms
- 1/2 teaspoon chopped garlic
- 1/4 chopped tomatoes, peeled and seeded
- 1/4 cup truffle oil
- 1/4 cup veal reduction
- 2 fresh black truffles, (not canned)
- 2 ounces freshly grated Parmigiano Reggiano cheese
- 2 tablespoon fresh lemon juice
- 2 tablespoons chopped chives
- 2 tablespoons chopped shallots
- 2 teaspoons olive oil
- 24 large sea scallops, cleaned
- Freshly ground black pepper
- Freshly ground white pepper
- Salt
Instructions
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