Prep Time

    •    Prep time: 5 minutes
    •    Cook time: 25 minutes
    •    Yield: Serves 4

Ingredients

    •   1 U10 Sea Scallop
    •   2 tbsp Truffled ratatouille
    •   3 Clementine segments
    •   3 tbsp Citrus beurre blanc
    •   1 tsp Olive oil
    •   1 tsp Unsalted butter
    •   ½ tsp Chopped chives
    •   Chervil Leaves

Truffled Ratatouille

Small Dice of the following vegetables:

    •   1 Eggplant
    •   1 Red pepper
    •   1 Yellow pepper
    •   1 Fennel bulb
    •   1 Yellow squash
    •   1 Zucchini
    •   1 Bunch Asparagus
    •   2 tbsp Tomato paste
    •   4 tbsp Basil chiffonade
    •   1.5 tbsp Chopped truffles
    •   1 cup Olive oil/as needed

Clementine Beurre Blanc

    •   1 tbsp minced Shallots
    •   1 tbsp Thyme
    •   1 tbsp Olive oil
    •   3 oz White wine
    •   3 oz Heavy cream
    •   4 tbsp Unsalted butter
    •   1 tsp Lemon Juice
    •   2 tbsp Clementine juice
    •   1 tsp Clementine zest
    •   1 tbsp Chopped Tarragon leaves

Method

1. Sear sea scallop in olive oil and butter until slightly
   browned on each side.
2. Lay warmed ratatouille in center of plate
3. Place scallop on top of ratatouille.
4. Drizzle beurre blanc around plate.

Truffled Ratatouille

1. Sauté vegetables separately in olive oil.
2. When all cooked, combine in a large pot.
3. Add tomato paste, 1 ounce of water and orange juice.
4. Cook out tomato paste.
5. Add basil and truffles.

Clementine Beurre Blanc

1. Sweat shallots, thyme and citrus zest.
2. Add citrus juice and white wine.
3. Season with salt and pepper and reduce to sec.
4. Add tarragon and heavy cream and reduce by half.
5. Strain through a china cap, finish with butter and
   season to taste.

Plating

1. Arrange Clementine segments and chervil leaves around plate.
2. Add chopped chives to scallop and serve.

This great family recipe is thanks to Clearwater Recipes at https://www.clearwater.ca/en/clearwater-kitchen-industry/recipes/scallop-recipes/sea-scallop-recipes/sea-scallop-truffled-ratatouille-and-clementine-be/