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The Wild Sea Scallops will be brined in salt water and quickly sauteed in clarified butter.
A Mille Feuille is more well known in its sweet preparation, which is essentially a multi-layered puff pastry. Fro this savory side dish, we will thinly slice the potato and layer with butter and truffles. The scalloped potatoes are then cooked with a heavy weight on top to compress the layers. For service, the Mille Feuille will be sauteed on each side to crisp with hte reheating finished in the oven.
The Puntarella will be quickly sauteed and served with a Black Truffle Vinaigrette. Lastly, the scallops are to be finished with a lemon-infused Creme Fraiche.
A little more on the Puntarelle (dandelion greens), which is not widely available in the U.S. This is a staple in the Roman kitchen through winter and early spring. It looks like celery with really messy hair…the outside stalks are very bitter and need to be blanched in salted water or braised. Once the outer stalks are removed, an inner core that looks similar to a celery heart is revealed. This is then cut lengthwise and placed in an ice water bath for an hour to curl. At that point, the Puntarelle could simply be drizzled with an anchovy-based dressing and served as the classic Roman salad, Puntarelle Alla Romana (the Italians know how to cook…not so creative in their naming). Or, simply saute such as what we are doing here.
Time to Cook: 20 min.
Cook by Day: Friday
Items included (serves 2)
Wild Sea Scallops
Fresh Black Perigord Truffles
Meyer Lemon Crème Fraîche
*Menu items subject to slight variation based on the availability of fresh ingredients; Picture is not necessarily representative of final dish
Meal Contains (including add-ons): We store, portion, and package various meal kits containing all eight (8) major allergens (milk, wheat, egg, soy, fish, shellfish, peanuts, and tree nuts) and cannot guarantee that cross-contamination will not occur between kits.
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