Scallops with Spring Onion Puree and Black Truffles
This sensual dish of warm scallops on a bed of warm pureed spring onions enhanced with black truffles is a special-occasion antipasto. It is the creation of chef Ezio Santin, who serves it at Antica Osteria del Ponte in Cassinetta di Lugagnano, not far from Milan. The harmonious blend of tender scallops with golden, crunchy tops, flavorful fleur de sel, and rich, sweet onion puree perfumed with truffle makes this an incredibly voluptuous dish. In place of fresh truffles, you may add some truffle paste to the onion puree, or a few judicious drops of truffle oil. But even without truffles, this dish is delicious. If the scallops are very large, serve only two per person, as they are quite rich.
WINE: This antipasto combines strong flavors. You need a wine that will both stand up to them and complement them. For a wine with great natural acidity and rich flavor, look no further than Verdicchio dei Castelli di jesi. In particular, try the single vineyard bottling from Sartarelli called Tralivio. The fruit is picked late in the season, so its flavors are concentrated, giving the wine richness, ripeness, and depth, while its freshness is maintained.
Truffle paste: Italian specialty stores carry different kinds of truffle paste. Some products are made from black truffles, some from white, and some mix truffles with porcini mushrooms. Some are a smooth purée and others are a bit chunky. The names vary as well: salsa al tartufo, crema di funghi as tartufo, truffle spread, and even truffle paté. All of them will work in the recipes from this book.
Total Timeunder 1 hour
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party, Cooking for a date, Formal Dinner Party
Recipe Courseantipasto/mezze, appetizer
Five Ingredients or LessYes
Taste and Texturecrunchy, rich, umami
- 6 tablespoons extra virgin olive oil
- 10 spring onions, white part only, chopped
- 1 ounce black truffle, chopped; 2 to 3 tablespoons black truffle paste (see note below); or black truffle oil to taste
- 18 sea scallops, foot muscle removed
- Fleur de sel
- Minced fresh chives for garnish
2006 Joyce Goldstein