On of my all time favorite recipes and definitely my most favorite recipe from culinary school is Daniel Boulud’s Maine Sea Scallops in Black Tie. Truly an incredibly fantastic and tasty dish, albeit a little pricey (but so worth it!). And the guests at my past dinner party had the chance to try it for themselves.
Looking at that picture is actually making me drool a little. Forgive me for getting off course but I have been the bottomless pit for the past two weeks! I feel like I could pop and I’m still hungry.
The only problem I had was that the sea scallops that I bought were really small, I mean they were probably the babies of large sea scallops but I could not give up on the dish so I decided to just go with it.I’m so glad I did because this dish is a winner and if you ever want to go all out on one dish I highly recommend this one. It will not disappoint!
Sea Scallops in Black Tie
by Daniel Boulud
3 Black truffles canned, juice reserved
12 Sea scallops, tab removed
Salt & black pepper, to taste
1 lb spinach leaves, stems removed, thoroughly washed
2 sheets puff pastry
2 eggs, whisked w/ 1 teaspoon water
4 fl oz dry vermouth
8 fl oz chicken stock
2 oz butter
Slice each truffle into 12 thin slices with a mandoline. Chop the trimmings, save any juice & put both aside until needed.
Cut each scallop horizontally into 4 slices and season with salt & pepper. Reconstruct each scallop layering 4 slices of scallop with 3 slices of truffle, alternating. Refrigerate until needed.
Wilt the spinach in boiling water 1-2 minutes. Drain and cool under cold running water then drain again. Spread each leaf open on a towel carefully, and pat dry with a second towel.
Place a reconstructed scallop in the center of a spinach leaf and wrap the leaf tightly around the scallop, use a second leaf if not fully enclosed. Repeat for each scallop.
Sprinkle the counter & rolling pin with flour & roll out puff pastry until about 1/8 inch thick. Cut out 24 disks with a 1 1/2 inch round cookie cutter & 12 ribbons about 5 x 1 1/2 inches. Refrigerate the disks and ribbons for 15 minutes. Brush 1 inch at one end of ribbon w/ egg wash. Place 1 spinach bundle on the other end of the ribbon and roll the ribbon around the bundle until it overlaps the brushed end to seal. Fold the edges tightly over the bottom and top of the bundle. Brush 2 disks with egg wash and place on either side of the same bundle, pressing to seal. Repeat for rest of bundles.
Place on a pan lines with parchment paper. Brush each lightly with remaining egg wash. Refrigerate until ready to cook.
Preheat oven to 450. Bake for 5-8 minutes or unto golden brown.
Prepare sauce while turnovers are baking. Pour vermouth into a small saucepan over high heat. Reduce to 1 teaspoon, this will take about 10 minutes. Add reserved truffle juice & chicken stock, reduce to 2 oz then add butter. Add reserved truffle trimmings, season with salt & pepper and remove from heat.
Serve halved turnovers with sauce.