SALAD OF SCALLOPS WITH TRUFFLE VINAIGRETTE

SERVES 4

Can you cook scallops to Hell’s Kitchen’s stringent standards? Without the distraction of the cameras and lights that cause many a Hell’s Kitchen hopeful to burn or undercook their scallops, cooking this shellfish at home is really quite easy. The key is to have all your ingredients at the ready, because once things hit the pan it all moves very fast. You’ll want to get the pan very hot, and a chef’s tip is to place the scallops in a circle around the perimeter of the pan; when their undersides start to brown, use tongs to turn the scallops in the order you added them to the pan, then brown them on the second side until just cooked through and perfectly tender inside. Season 7’s Jay Santos did the show proud with his take on this Hell’s Kitchen classic in that season’s finale. Read more about truffles and truffle oil here. And to go all out, serve this dish as part of the Festival of Truffles menu (here).

POTATOES

4 small Yukon Gold potatoes, peeled

Kosher salt

1 tablespoon olive oil

1 tablespoon unsalted butter

TRUFFLE VINAIGRETTE

2 egg yolks

2 tablespoons grapeseed oil

1 tablespoon truffle oil

1 teaspoon white wine vinegar

1 teaspoon finely chopped fresh truffle (optional)

Kosher salt and freshly ground black pepper

SCALLOPS

12 large fresh scallops, side muscles removed and discarded

2 teaspoons curry powder plus 2 teaspoons of kosher salt

1 tablespoon olive oil

SALAD

5 cups petite Asian greens like mizuna, tatsoi, mustard greens, and shiso

2 tablespoons truffle vinaigrette

Meyer lemon wedges

FOR THE POTATOES

PLACE the potatoes in a large pot and cover with 2 inches of water. Stir the salt into the pot and bring to a boil over high heat. Reduce to a simmer and cook the potatoes until tender and easily pierced with the point of a paring knife, about 20 minutes. Slice evenly. Set aside.

FOR THE TRUFFLE VINAIGRETTE

WITH a whisk, beat egg yolks until thick and pale, then add the grapeseed oil in a slow and steady stream, whisking until the mixture is creamy. Now, slowly add in the truffle oil and vinegar. If too thick, adjust the texture with a little water. Transfer the vinaigrette to a bowl and stir in the chopped truffles (if using). Season to taste with salt and pepper

FRY THE POTATOES AND SAUTÉ THE SCALLOPS

HEAT 1 tablespoon of olive oil and the butter in a sauté pan over medium-high heat. Add the potato slices in a single layer and fry until they are browned on both sides. Remove them from the pan and transfer to a plate and keep warm.

PAT the scallops dry with a paper towel, then season them with the curry powder salt. Add another tablespoon of olive oil to the hot pan. Add the scallops and sear over high heat for 2 minutes or so on each side until nicely caramelized. Season to taste with salt and pepper.

FOR THE SALAD

TOSS the salad leaves with the 2 tablespoons of truffle vinaigrette and season to taste with salt and pepper. Put small mounds in the center of four dinner plates.

TO PLATE

ARRANGE the potatoes, scallops, and truffles alternately around the salad along with a wedge of Meyer lemon. Serve immediately.

TRUFFLES AND TRUFFLE OIL: A CLASSIC HELL’S KITCHEN FINISH

Truffles are in the fungus family but are tubers rather than mushrooms because they grow underground; they range from the size of a marble to that of a fist. There are more than seventy species of truffle, with the most prized being the black and white varieties. Their earthy, seductive, umami-rich flavor, unlike any other food on earth, makes them a cherished ingredient and among the most expensive foods in the world. French gastronome Jean Anthelme Brillat-Savarin called them the “diamonds of the kitchen.” Among the most sought-after truffles are the French black Périgord truffle and the white truffle of Alba from Piedmont, Italy. The white has a very short season, from fall to early winter. Black truffles are available in both summer and winter and typically are less expensive than the white. Truffles grow near trees, and specially trained pigs or dogs are employed to sniff them out from under the ground.

Truffles are typically grated or scraped on top of a dish (there’s even a dedicated truffle slicer that can be used for the job), and a small amount is all you need to elevate a dish. Truffles can transform a salad (here), take seared scallops to new heights (here), and further elevate steak (here and here). They are a natural with potatoes (here), pair perfectly with pasta (here and here) and creamy sauces, and a little truffle atop an omelet is an upscale way to start your day. Making a compound butter by blending a little grated truffle into softened butter extends the essence of the truffle. Store fresh truffles for up to a couple of days in a jar of rice or a container filled with eggs to infuse them with the flavor and aroma of the truffles. Truffle oil, used in recipes throughout this book as a final flourish, is a way of adding truffle flavor to your dishes that’s much lighter on the budget. Check your labels carefully, as many brands are made with artificial truffle flavoring; real truffle oil is olive oil infused with real truffles. Both truffles and truffle oil can be found in gourmet food stores. Online sources for truffles include Dartagnan.com, iGourmet.com, and Eataly.com.