Pétoncles au beurre blanc truffé
avec purée de chou-fleur et salade d'agrumes
Ce plat exceptionnel marie les pétoncles à la sauce française classique : beurre blanc. Cette sauce riche et onctueuse est délicatement équilibrée par une réduction de vinaigre blanc et d'échalotes aromatiques!
Ingrédients : Pomme de terre Russet • Chou-fleur • Pétoncles de mer • Clémentine • Crème 35% (crème, lait, dextrose, gel de cellulose, carraghénane, mono et diglycérides, gomme de cellulose, polysorbate 80, citrate de sodium, phosphate disodique) (lait) • Vin blanc de cuisine (vin de cuisine (vin, sel, sorbate de potassium, acide malique, sulfites)) (sulfites) • Mélange roquette et épinards (roquette, épinards) • Échalote • Pignons • Vinaigre de vin blanc (vinaigre de vin, métabisulfite de potassium) (sulfites) • Ciboulette • Sel de truffe (sel de mer, truffe noire d'été, arômes).
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
227 g
Pétoncles géants
(Contient Pétoncles)
1 g
Sel de truffe
(Peut contenir Blé, Lait, Moutarde, Arachides, Sésame, Soya, Sulfites, Noix)
285 g
Chou-fleur
2 pièce(s)
Pomme de terre Russet
56 g
Mélange roquette et épinards
1 pièce(s)
Échalote
2 pièce(s)
Clémentine
7 g
Ciboulette
113 ml
Crème
(Contient Lait)
4 cs
Vin blanc de cuisine
(Contient Sulfites Peut contenir Sésame, Blé, Gluten, Noix, Moutarde, Soya, Oeuf, Poisson, Lait, Sulfites, Crustacés)
28 g
Pignons
(Contient Pignons Peut contenir Noix)
1 cs
Vinaigre de vin blanc
(Contient Sulfites Peut contenir Oeuf, Poisson, Lait, Moutarde, Sésame, Soya, Blé)
Pas inclus dans votre livraison
2.5 cs
Beurre*
(Contient Lait)
2 cs
Huile*
½ cc
Sucre*
0.13 cc
Sel*
0.13 cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
- Before starting, wash and dry all produce.
- Remove any brown spots from potatoes. Peel, then cut potatoes into 1-inch pieces.
- Cut any large cauliflower florets into 1-inch pieces.
- To a large pot, add potatoes, cauliflower, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings).
- Cover and bring to a boil over high. Cook for 10-12 min, until fork-tender.
- Peel clementine, then separate into segments.
- Peel, then cut shallot into 1/8-inch pieces.
- Thinly slice chives.
- Cut 2 tbsp (4 tbsp) butter into 1/4-inch cubes. Place in refrigerator to chill. (NOTE: Reserve butter for step 5!)
- Heat a large non-stick pan over medium. When hot, add pine nuts to the dry pan. Toast for 2-3 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
- To a large bowl, add half the vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper. Stir to combine.
- To the bowl with dressing, add arugula and spinach mix, clementine and pine nuts. (NOTE: Do not toss until step 6!)
- Heat a small pot over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) butter. Swirl pot for 30 sec, until butter melts.
- Add shallots. Cook for 2-3 min, stirring often, until tender and golden.
- Add cooking wine, remaining vinegar and 1/4 tsp (1/2 tsp) sugar. Cook for 3-6 min, stirring occasionally until shallots are softened and only 1 tbsp (2 tbsp) liquid remains in the pot.
- Once beurre blanc reduction is done, remove from heat.
- Add chilled butter cubes, 2 tbsp (1/4 cup) cream and half the truffle salt. Whisk for 1-2 min, until butter has melted and sauce is smooth. Place on warm part of the stove and set aside.
- Meanwhile, drain potatoes and cauliflower, then return to the same pot, off heat.
- Mash half the chives, remaining cream and remaining truffle salt into cauliflower and potatoes until creamy. Season with pepper. Stir to combine.
- Using a strainer, drain and rinse scallops, then pat very dry with paper towels.
- Heat the same pan (from step 3) over medium-high. Season scallops with salt and pepper. When hot, add 1 tbsp (2 tbsp) oil and scallops. Sear for 1-2 min per side, flipping halfway through, until golden.**
- Meanwhile, toss salad.
- Divide salad and mash between plates.
- Top mash with scallops.
- Spoon beurre blanc over scallops.
- Sprinkle remaining chives over top.