Courtesy of Greg Maggi of Neiman Marcus
Summer 2005
- 4 large diver, or “dry pack,” scallops
- 1 large leek, white and light green part only—wash thoroughly, cut into ½-inch rounds
- 3 medium russet potatoes
- ¼ cup heavy cream, warm
- 2 tablespoons cold butter
- Salt and white pepper to taste
Scallops:
Season with salt and pepper. Sauté in a little canola oil at very high heat until browned, approximately three minutes. Turn scallops and sauté on other side approximately two to three minutes. Serve immediately.
Pommes Purée:
Peel and quarter potatoes. Place in cold water and bring to simmer. Simmer until just tender. Remove and mash. Add cream a little at a time to achieve desired consistency. Fold in cold butter. Season with salt and pepper. Drizzle in a little truffle oil to taste.
Butter-Braised Leek:
Melt half a stick of butter and two tablespoons olive oil in sauté pan. Add leek and cook over medium heat until leek is tender—do not brown. Season with salt and pepper.
Assembly:
Place a heaping tablespoon of potato in the center of each plate. Place a little of the leek on top of the potato. Place one scallop atop the leek. Drizzle with a little truffle oil. If desired, garnish with Beluga caviar or chopped chives.
