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

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

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