Grand Recipes

Chef Guido de la Mora has a delicious seafood recipe for you to enjoy this November, one that blends the sweetness of fresh scallops with the earthy fragrance and flavor of truffles. It’s perfect for the season and easy to make. You can also order it as the Dish of the Month at Flor de Canela.

Sea scallops in summer truffle sauce

Ingredients

• 1 kg sea scallops
• ¼ tsp salt
• 2 tbsp olive oil
• Baby vegetables and sautéed mushrooms to garnish

For the truffle sauce

• 1 tbsp butter
• 1 tbsp olive oil
• 4 garlic cloves, finely chopped
• 1 cup of white wine
• 1 cup of double cream
• ¼ cup of grated Parmesan cheese
• 2 tbsp summer truffle paste

The sauce

Melt the butter and olive oil in a medium frying pan over a medium heat. Add the garlic and cook for about a minute until it softens and then add the wine. Bring to the boil and cook for several minutes until the wine reduces by half. Add the cream and Parmesan cheese. Bring to the boil and then immediately reduce to a low heat, let it cook for a couple of minutes stirring all the time until the sauce thickens a little. Remove from the heat, add the truffle paste and mix, season with salt and pepper and cover.

To cook the scallops

If you are using frozen scallops, make sure that they are completely defrosted. Pat each scallop dry with paper towels and season with salt. Heat two tablespoons of olive oil in a large frying pan over high heat. The oil should not smoke, and it should run easily around the pan. Add the scallops carefully without shaking the pan and cook for 4 minutes on one side until golden. Then turn them over and cook for a further 2 to 3 minutes. Remove from the heat and put them on the plate immediately. Don’t leave them resting in the pan as this will soften the crust. Add the scallops to the creamy truffle sauce and reheat. Garnish with the sautéed vegetables and enjoy!