Truffled Beurre Blanc Scallops
with Cauliflower Mash and Citrus Salad
This exciting dish combines scallops, with a classic French sauce known as 'Beurre Blanc'. A decadently rich and buttery sauce that is delicately balanced with a reduction of tangy white vinegar and aromatic shallots!
Ingredients: Russet potato • Cauliflower • Sea scallops • Clementine • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • White cooking wine (cooking wine (wine, salt, potassium sorbate, malic acid, sulphites)) (sulphites) • Arugula and spinach mix (arugula, spinach) • Shallot • Pine nuts • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Chives • Truffle sea salt (sea salt, black summer truffle, flavors).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
227 g
Jumbo Scallops
(Contains: Scallops)
1 g
Truffle Sea Salt
(May contain traces of: Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
285 g
Cauliflower
2 unit(s)
Russet Potato
56 g
Arugula and Spinach Mix
1 unit(s)
Shallot
2 unit(s)
Clementine
7 g
Chives
113 mL
Cream
(Contains: Milk)
4 tbsp
White Cooking Wine
(Contains: Sulphites May contain traces of: Wheat, Milk, Mustard, Sesame, Soy, Sulphites, Tree nuts, Gluten, Egg, Fish, Crustaceans)
28 g
Pine Nuts
(Contains: Pine nuts May contain traces of: Tree nuts)
1 tbsp
White Wine Vinegar
(Contains: Sulphites May contain traces of: Wheat, Milk, Mustard, Sesame, Soy, Egg, Fish)
Not included in your delivery
2.5 tbsp
Butter*
(Contains: Milk)
2 tbsp
Oil*
½ tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- Remove any brown spots from potatoes. Peel, then cut potatoes into 1-inch pieces.
- Cut any large cauliflower florets into 1-inch pieces.
- To a large pot, add potatoes, cauliflower, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings).
- Cover and bring to a boil over high. Cook for 10-12 min, until fork-tender.
- Peel clementine, then separate into segments.
- Peel, then cut shallot into 1/8-inch pieces.
- Thinly slice chives.
- Cut 2 tbsp (4 tbsp) butter into 1/4-inch cubes. Place in refrigerator to chill. (NOTE: Reserve butter for step 5!)
- Heat a large non-stick pan over medium. When hot, add pine nuts to the dry pan. Toast for 2-3 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
- To a large bowl, add half the vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper. Stir to combine.
- To the bowl with dressing, add arugula and spinach mix, clementine and pine nuts. (NOTE: Do not toss until step 6!)
- Heat a small pot over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) butter. Swirl pot for 30 sec, until butter melts.
- Add shallots. Cook for 2-3 min, stirring often, until tender and golden.
- Add cooking wine, remaining vinegar and 1/4 tsp (1/2 tsp) sugar. Cook for 3-6 min, stirring occasionally until shallots are softened and only 1 tbsp (2 tbsp) liquid remains in the pot.
- Once beurre blanc reduction is done, remove from heat.
- Add chilled butter cubes, 2 tbsp (1/4 cup) cream and half the truffle salt. Whisk for 1-2 min, until butter has melted and sauce is smooth. Place on warm part of the stove and set aside.
- Meanwhile, drain potatoes and cauliflower, then return to the same pot, off heat.
- Mash half the chives, remaining cream and remaining truffle salt into cauliflower and potatoes until creamy. Season with pepper. Stir to combine.
- Using a strainer, drain and rinse scallops, then pat very dry with paper towels.
- Heat the same pan (from step 3) over medium-high. Season scallops with salt and pepper. When hot, add 1 tbsp (2 tbsp) oil and scallops. Sear for 1-2 min per side, flipping halfway through, until golden.**
- Meanwhile, toss salad.
- Divide salad and mash between plates.
- Top mash with scallops.
- Spoon beurre blanc over scallops.
- Sprinkle remaining chives over top.
