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Sea Scallops and Black Truffles en Papillote with Confit of Leeks and Baby Carrots (Emeril Lagasse) Recipe

Sea Scallops and Black Truffles en Papillote with Confit of Leeks and Baby Carrots (Emeril Lagasse) Recipe

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Sea Scallops and Black Truffles en Papillote with Confit of Leeks and Baby Carrots (Emeril Lagasse)

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Ingredients:

Serving

32 large bay scallops , at least 1 1/2 oz each
32 slices black truffle , at least 1-inch in diameter
4 oz black truffle oil
1/2 lemon, juiced
4 tbsp sliced baby chives
kosher salt
fresh cracked black pepper
confit of leeks and baby carrots, recipe follows
8 pieces of parchment paper , cut into the shape of a heart
1 egg white , whipped until frothy
2 tbsp butter or olive oil
5 leeks, white and light green part only , julienned
3/4 lb baby carrots, peeled (if necessary) and tops trimmed short
1/4 cup dry white wine
1 1/2 cups water or chicken stock
1 tsp chopped thyme leaves
pinch sugar
salt and white pepper
pinch freshly ground nutmeg
3 finely chopped medium shallots
1/2 cup dry white wine
1/2 cup white wine vinegar
2 tbsp heavy cream
6 oz unsalted butter, cut into small pieces
2 oz truffle butter, cut into small pieces
salt and white pepper

Directions:

Preheat oven to 375 degrees. Slice the scallops in half to make 2 medallions out of each. Sprinkle the medallions with the truffle oil, lemon juice, and chives. Place a slice of truffle on half of the scallops and place the other halves on top to make a sandwich.
Spread a sheet of the parchment paper on a table so the point of the heart is facing away from you. Place 1/8 of the leek and carrot confit on 1 side of the parchment. Place 4 of the scallop sandwiches on top of the confit. Fold the other half of the parchment paper over and begin folding at the crease at a narrow angle. Repeat this until you have gone all the way around the papillote. When you reach the pointed end, twist it so that it forms a tail. Brush the top with egg white and place on a cookie sheet in the center of the oven. Bake for 15 minutes. Serve immediately with black truffle butter sauce.
Confit of Leeks and Baby Carrots:
In a saucepan heat butter over medium heat and cook leeks, stirring often, until softened (do not allow to color). Add carrots and cook 3 minutes longer. Add wine and when most of the liquid has evaporated, add water or stock, thyme, sugar, salt, pepper and nutmeg, and simmer uncovered, until vegetables are soft and most liquid has evaporated, about 20 minutes. Season with salt and white pepper, to taste.
Black Truffle Butter Sauce:
In a small saucepan, combine the shallots, vinegar, and wine and reduce to 1/4 cup. Add the heavy cream and reduce by half. Slowly whisk in the cold butter, adding the truffle butter last. Season the sauce with salt and white pepper. Serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1221.73 Kcal (5115 kJ)
Calories from fat	844.11 Kcal
		% Daily Value*
Total Fat	93.79g	144%
Cholesterol	377.81mg	126%
Sodium	2314.49mg	96%
Potassium	694.9mg	15%
Total Carbs	36.91g	12%
Sugars	8.09g	32%
Dietary Fiber	4.8g	19%
Protein	61.28g	123%
Vitamin C	18.9mg	31%
Vitamin A	11.9mg	396%
Iron	11mg	61%
Calcium	237.3mg	24%

Amount Per 100 g
Calories	229.63 Kcal (961 kJ)
Calories from fat	158.66 Kcal
		% Daily Value*
Total Fat	17.63g	144%
Cholesterol	71.01mg	126%
Sodium	435.03mg	96%
Potassium	130.61mg	15%
Total Carbs	6.94g	12%
Sugars	1.52g	32%
Dietary Fiber	0.9g	19%
Protein	11.52g	123%
Vitamin C	3.5mg	31%
Vitamin A	2.2mg	396%
Iron	2.1mg	61%
Calcium	44.6mg	24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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