Courtesy of Erato on Main chef Kevin Willmann
March/April 2009
Serves 4
- 12 sea scallops (10–20 per pound size)
- Salt and pepper
- 1 ounce butter
- 1 cup heavy whipping cream
- 1/2 tablespoon truffle salt
- 5–6 thin slices of prosciutto
Preheat oven to 425 degrees.
For the whipped cream:
Steep truffle salt in heavy cream for 15 minutes at room temperature. Taste for seasoning and adjust. Whip in mixer until firm peaks form.
For the prosciutto dust:
Place prosciutto slices in 375-degree oven. Roast for 5 to 10 minutes. Cool to room temperature and grind in coffee grinder.
For the scallops:
Heat dry, clean pan over high heat until a water drop dances on its surface. Season scallops on one side with sea salt and fresh cracked pepper. Sear dry, seasoned side down for 30 seconds. Add butter to pan and place in oven for 3 to 4 minutes. Turn scallops and return to oven for 2 minutes more.
To serve:
Place scallops on plate in a triangle. Place dollop of whipped cream shaped like a football (known as a “quenelle”) in center. Sprinkle with prosciutto dust and serve.
