Scallops Scented with Black Truffle and Celery

Name: Scallops Scented with Black Truffle and Celery
Ingredients: 2 teaspoons black truffle julienne; Big pinch of kosher salt; 3 ounces sea scallops; 2 tablespoons thin-sliced inner celery stalk; 1 tablespoon olive oil

Preparation info

Difficulty
Easy

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

Five minutes of assembly and six minutes in the oven yield a subtle, luxurious first course. Black truffles and scallops have a remarkable affinity, provided the scallops are not cooked to the point where they begin losing liquid. Barely cooked, they offer a soft, satiny sweet counterpoint to the black, nutty truffle slivers.

Ingredients

For Each Serving

1 tablespoon olive oil
2 tablespoons thin-sliced inner celery stalk
3

Starter
Pescatarian
Gluten-free

Method

Preheat oven to 425°F with baking sheet on center rack. For each packet, fold in half a 12- to 15-inch square of parchment. From this, cut a half heart, then open it out to a full heart. On on