Recipe Archive

Brown Butter-Marsala Scallops, Truffled Yukon Mashed Potatoes and Butter-Braised Leeks & Radicchio

Yield:	Serves 2
Prep time:	20 minutes
Cook time:	45 minutes
Difficulty:
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Nugget Signature Recipe

Ahhh, Valentine’s Day! Choosing to stay in to avoid the restaurant crowds this year? If so, and you’re looking for something rich and romantic to serve that special person in your life, give this scallop recipe a try. Truffles and truffle oil add a little decadence to the evening. A nice Blanc de Blanc Champagne or Sparkling wine makes for a great pairing choice, but if you are not intrigued by bubbles, a full-bodied Chardonnay works equally well.

Helpful tips for planning your Valentine’s dinner: Choose foods that do not take too much time away from the evening. If you choose intricate dishes be sure to do as much prep as you can ahead of time. Stay away from serving a super-heavy meal because, in this particular setting, you want to feel light and refreshed, not heavy and weighted down! Wink-wink!

 

Ingredients

• Brown Butter-Marsala Scallops:
• 6 sea scallops, seasoned lightly with sea salt and cracked black pepper
• 1 tablespoon shallots, finely minced
• 2 ½ tablespoons butter
• 2 tablespoons Marsala wine
• Optional garnish - grated black truffle

• Truffled Yukon Mashed Potatoes:
• 1 pound Yukon Gold potatoes
• 2 tablespoons heavy cream
• 2 tablespoons butter
• 1 teaspoon truffle oil
• Sea salt and cracked black pepper to taste
• 2 tablespoons fresh chives, minced

• Butter Braised Leeks and Radicchio:
• 6-inch portion of leek, white and green part only
• ½ head radicchio
• 3 tablespoons butter
• Pinch nutmeg
• Sea salt and cracked black pepper to taste

Preparation

To Prepare:

Truffled Yukon Mashed Potatoes

  

Peel and dice potatoes then place them in a small pot and cover with lightly salted water; bring potatoes to a boil. Cook for 15 to 20 minutes until soft. Strain, transfer into a food processor or bowl and mash with cream, butter, and truffle oil until velvety and smooth. Stir in chives.

 

Butter-Braised Leeks and Radicchio

  

Rinse leek well in cold water to remove dirt and debris. Slice in half lengthwise, then into ¼-inch half moons. Shred radicchio into ¼-inch wide pieces; set aside. Melt butter in a small skillet over low heat, add leeks and stir to coat evenly. Cook for 20 minutes over very low heat. Add radicchio and a pinch of nutmeg, stir again, cover with a lid and cook for an additional 10 minutes. Season to taste with sea salt and cracked black pepper.

 

Brown Butter-Marsala Scallops

Melt 2 tablespoons butter in a skillet over medium heat. Once butter begins to turn brown, add scallops and shallots, turning scallops after 3 minutes. Roast for an additional 2 to 3 minutes, gently remove from pan and let rest on a small plate. Add wine to pan, carefully ignite with a kitchen lighter or using the flame from your stovetop by tilting the skillet towards the flame (be sure not to pour out sauce). Cook an additional minute and stir in ½ tablespoon of butter. 

In the center of the plate, place a generous portion of the Truffled Yukon Mashed Potatoes. Lay half of the Butter Braised Leeks & Radicchio across one-third of the potatoes then place three scallops onto the center. Drizzle sauce across the top of the scallops and around the outside of the potatoes. Garnish the dish with a grated black truffle for a little extra "wow". Nugget offers a very reasonably priced black truffle, which you will find usually in the canned and jarred vegetable aisle.