Porcini Seared Scallops, Celery Root and Warm Truffle Vinaigrette

Name: Porcini Seared Scallops, Celery Root and Warm Truffle Vinaigrette
Ingredients: ½ cup Porcini, ground fine in coffee mill; Salt; pepper; 12 FAS Scallops; ½ cup Olive oil; 24 large picked green celery leaves; fried crisp in corn oil (325°), drained, seasoned with salt and pepper; ½ cup Truffle vinaigrette; Celery root purée; ½ cup Chicken stock; 2 tbsp Sherry vinegar; 2 tbsp Minced shallot; 2 tbsp Very fine truffle peelings; ¼ cup Extra-virgin cold pressed olive oil; ¼ cup Black truffle oil; 1 tbsp Fine minced parsley; 4 cups Milk; 2 tbsp Sea salt; 5 cups Peeled diced celery root (large dice); 2 ½ cups Peeled diced Yukon gold potatoes; ½ cup Sweet butter; salt & white pepper to taste

www.clearwater.ca

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Cooking tools:

Coffee grinder
Nonstick skillet
Saucepan
Pot
Food processor
Colander
Deep-fry thermometer
Chef's knife
Cutting board
Peeler
Whisk
Measuring cup
Measuring spoon
Spoon
Paper towel
Plate
Stove

Ingredients

½ cup Porcini, ground fine in coffee mill
Salt
pepper
12 FAS Scallops
½ cup Olive oil
24 large picked green celery leaves; fried crisp in corn oil (325°), drained, seasoned with salt and pepper
½ cup Truffle vinaigrette
Celery root purée
½ cup Chicken stock
2 tbsp Sherry vinegar
2 tbsp Minced shallot
2 tbsp Very fine truffle peelings
¼ cup Extra-virgin cold pressed olive oil
¼ cup Black truffle oil
1 tbsp Fine minced parsley
4 cups Milk
2 tbsp Sea salt
5 cups Peeled diced celery root (large dice)
2 ½ cups Peeled diced Yukon gold potatoes
½ cup Sweet butter
salt & white pepper to taste