Truffled Bay Scallops with Celery Purée
Ingredients
- 1 cup chicken stock or reduced-sodium chicken broth
- 1 1/2 cups thinly sliced celery (about 3 ribs)
- 1/2 cup chopped peeled potato
- 1/4 cup finely chopped onion
- 1/2 cup flat-leaf parsley sprigs
- 1 lb bay scallops (preferably Nantucket Bay), tough ligament removed from side of each if attached
- 1 Tbsp vegetable oil
- 3 Tbsp black truffle butter, softened
- Garnish: chopped celery leaves
Organization Tags
Tags easily organize your Recipe Library
Comments