Simple as this entrée is to prepare - thanks to our savory Porcini and Truffle Polenta - it has an inherent “wow factor.” For best results, use the freshest scallops possible and make sure they are just barely opaque in the center after searing.
Prep time: 10 min
Cook time: 20 min
Total time: 30 min

Ingredients
Makes 4 entrée servings
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4 Cups Water
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16 Sea Scallops, patted dry
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1 Tablespoon Kosher Sea Salt Flakes
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1 1/2 Teaspoons Ground Black Peppercorns Dustless
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3 Tablespoons Porcini Powder
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2 Tablespoons Olive Oil
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2 Tablespoons Unsalted Butter
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1/2 Cup Fresh Or Frozen English Peas, blanched
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2 Teaspoons Premium White Truffle Oil
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Snipped Fresh Chives (For Garnish)
Directions
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Bring water to a boil in large saucepan.
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While water comes to a boil, season scallops with sea salt and black pepper, then sprinkle small amount of Porcini Powder on both ends of each scallop, tapping lightly to adhere powder.
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Heat oil and butter together in large, heavy skillet over medium-high heat, and add scallops. Cook, without moving, for 2 to 3 minutes on first side, until golden-brown crust forms. Flip to other side, and cook 2 to 3 minutes. Transfer to warmed plate to keep warm.
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Very slowly pour polenta into boiling water. Reduce heat to simmer and cook, whisking, for 3 minutes, until very thick.
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Equally divide polenta onto four plates and top each with four scallops. Sprinkle about one quarter of peas over each plate, followed by 1/2 teaspoon truffle oil. Garnish with snipped fresh chives.