Coquilles St. Jacques with Duchesse potato and Urbani black truffle beurre blanc

Name: Coquilles St. Jacques with Duchesse potato and Urbani black truffle beurre blanc
Ingredients: 4 Dayboat sea scallops in the shell; 1 each Russet potato; 1 litre peanut oil for frying; 280g course sea salt; 1 whole black truffle for garnish; 400g Yukon gold potato; 60g butter; 1 each egg yolk; 20g Urbani black truffle oil; Kosher salt to taste; 120g dry white wine; 30g champagne vinegar; 1 small shallot, peeled and thinly sliced; 1 fresh bay leaf; 6 white peppercorns; 260g cold butter, diced; 20g chopped Urbani black truffle; 10g minced chive; Kosher salt and white pepper to taste

www.four-magazine.com

This delicious recipe from chef Joshua Schwartz of Del Dotto Vineyards in St. Helena, CA. is a spin on a classic French scallop preparation and enhanced with black truffles…yum!

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