Creamy Truffle Scallop Gratin
12 king scallops
½ cup white wine (125 mL)
1 teaspoon pepper
1 tablespoon butter
1 tablespoon plain flour
½ cup single cream (150 mL)
¼ cup breadcrumb (30 g)
1 teaspoon dried parsley
½ teaspoon salt
1 tablespoon truffle oil
How to Make It
Gently poach the scallops in the white wine and peppercorns for 1 minute. Remove from the pan.
Melt the butter, when bubbling, stir in the flour, cook for 1 min.
Whisk in the wine from poaching the scallops. Cook until thick and smooth. Taste and season with salt and pepper.
Mix the breadcrumbs with parsley and truffle oil
When ready to serve, heat the white wine cream sauce, dollop a tablespoon over 3 scallops per person, sprinkle with the breadcrumbs and grill for a couple of minutes until golden.
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