Pétoncles au beurre blanc truffé

De luxe

Très riche en fibres

Nouveau

avec purée de chou-fleur et salade d’agrumes

35 min

Difficulté: 1/3

Française

Ce plat exceptionnel marie les pétoncles à la sauce française classique : beurre blanc. Cette sauce riche et onctueuse est délicatement équilibrée par une réduction de vinaigre blanc et d'échalotes aromatiques! Ingrédients : Pomme de terre Russet • Chou-fleur • Pétoncles de mer • Clémentine • Crème 35% (crème, lait, dextrose, gel de cellulose, carraghénane, mono et diglycérides, gomme de cellulose, polysorbate 80, citrate de sodium, phosphate disodique) (lait) • Vin blanc de cuisine (vin de cuisine (vin, sel, sorbate de potassium, acide malique, sulfites)) (sulfites) • Mélange roquette et épinards (roquette, épinards) • Échalote • Pignons • Vinaigre de vin blanc (vinaigre de vin, métabisulfite de potassium) (sulfites) • Ciboulette • Sel de truffe (sel de mer, truffe noire d'été, arômes).

Allergens

Pignons

Sulfites

Soya

Sulfites

Moutarde

Lait

Blé

Oeuf

Peut contenir des traces d’allergènes

Crustacés

Gluten

Arachides

Pétoncles

Sésame

Noix

Poisson

Tags

Très riche en fibres

Classic-plates

Nouveau

World-flavors

Speciality

Ingrédients

Pétoncles géants

227 g

Sel de truffe

1 g

Chou-fleur

285 g

Pomme de terre Russet

2 unit(s)

Mélange roquette et épinards

56 g

Échalote

1 unit(s)

Clémentine

2 unit(s)

Ciboulette

7 g

Crème

113 mL

Vin blanc de cuisine

4 tbsp

Vinaigre de vin blanc

1 tbsp

Pignons

28 g

Beurre

2.5 tbsp

Huile

2 tbsp

Sucre

0.5 tsp

Sel

0.125 tsp

Poivre

0.125 tsp

Preparation

Before starting, wash and dry all produce.
Remove any brown spots from potatoes. Peel, then cut potatoes into 1-inch pieces.
Cut any large cauliflower florets into 1-inch pieces.
To a large pot, add potatoes, cauliflower, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings).
Cover and bring to a boil over high. Cook for 10-12 min, until fork-tender.

Peel clementines, then separate into segments.
Peel, then cut shallot into 1/8-inch pieces.
Thinly slice chives.
Cut 2 tbsp (4 tbsp) butter into 1/4-inch cubes. Place in refrigerator to chill. (NOTE: Reserve butter for step 5!)

Heat a large non-stick pan over medium. When hot, add pine nuts to the dry pan. Toast for 2-3 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
To a large bowl, add half the vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper. Stir to combine. (NOTE: This is your dressing.)
To the bowl with dressing, add arugula and spinach mix, clementine and pine nuts. (NOTE: Do not toss until step 6!)

Heat a small pot over medium-high.
When the pot is hot, add 1/2 tbsp (1 tbsp) butter. Swirl pot for 30 sec, until butter melts.
Add shallots. Cook for 2-3 min, stirring often, until tender and golden.
Add cooking wine, remaining vinegar and 1/4 tsp (1/2 tsp) sugar. Cook for 3-6 min, stirring occasionally, until shallots are softened and only 1 tbsp (2 tbsp) liquid remains in the pot.

Once beurre blanc reduction is done, remove from heat.
Add chilled butter cubes (from step 2), 2 tbsp (1/4 cup) cream and half the truffle salt. Whisk for 1-2 min, until butter has melted and sauce is smooth. Place on warm part of the stove and set aside.
Meanwhile, drain potatoes and cauliflower, then return to the same pot, off heat.
Mash half the chives, remaining cream and remaining truffle salt into cauliflower and potatoes, until creamy. Season with pepper. Stir to combine.

Using a strainer, drain and rinse scallops, then pat very dry with paper towels.
Heat the same pan (from step 3) over medium-high. Season scallops with salt and pepper. When the pan is hot, add 1 tbsp (2 tbsp) oil and scallops. Sear for 1-2 min per side, flipping halfway through, until golden.**
Meanwhile, toss salad.
Divide salad and mash between plates.
Top mash with scallops.
Spoon beurre blanc over top of scallops.
Sprinkle remaining chives over top.