Diver Scallops with Leek and Pommes Purée with White Truffle Oil

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.
Sign up for St. Louis Magazine's 'Dining In' and 'Dining Out' newsletters to keep up with the latest in the local restaurant and culinary scene.
Or, check out all of our newsletters.