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Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Brown Butter-Marsala Scallops
  1. 6 sea scallops, seasoned lightly with sea salt and cracked black pepper
  2. 1 tablespoon shallots, finely minced
  3. 2 ½ tablespoons butter
  4. 2 tablespoons Marsala wine
  5. Optional garnish - grated black truffle
Truffled Yukon Mashed Potatoes
  1. 1 pound Yukon Gold potatoes
  2. 2 tablespoons heavy cream
  3. 2 tablespoons butter
  4. 1 teaspoon truffle oil
  5. Sea salt and cracked black pepper to taste
  6. 2 tablespoons fresh chives, minced
Butter Braised Leeks and Radicchio
  1. 6-inch portion of leek, white and green part only
  2. ½ head radicchio
  3. 3 tablespoons butter
  4. Pinch nutmeg
  5. Sea salt and cracked black pepper to taste
Truffled Yukon Mashed Potatoes
  1. 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
  1. 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
  1. 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.
  2. 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.
TWISTED TWIG WINERY CORPORATION http://twistedtwigwinery.com/