🥬 Scallop Lettuce Wraps 🥬
🌿 Truffle Sauce with Chervil 🌿
🌼 Radish, Edible Flowers 🌸
Raw, buttery day-boat Sea Scallops, renowned for their subtle sweetness and delicate velvety texture, are paired with crisp, peppery radish slices and a heavenly truffle sauce infused with chervil. These delightful scallop clusters are then wrapped in tender little gem lettuce leaves, creating an exquisite culinary experience.
Mizuna Blossoms and Stock Flower Petals
Mizuna blossoms share a similar flavor profile with the leaves of the mizuna plant, offering a mild yet peppery taste with hints of Chinese mustard.
Stock flowers are known for their dense clusters of fragrant blooms that come in a variety of colors, including white, pink, purple, and shades of red and yellow. They have a snappy radish-like flavor with floral undertones. The taste can vary depending on the variety and growing conditions.
While their beauty is undeniable, the garnishes serve a purpose beyond aesthetics. They play a crucial role in enhancing the dish, contributing elements of both mustard and radish to the final flavor profile.
About Maine Day-Boat Scallops
They are harvested by fishermen that go to work in the icy waters then return to port that same day.
Since the fishing trip is short, day-boat scallops do not need to sit on melting ice like longer expeditions, and therefore do not absorb water over the course of the trip.
The taste is pure and natural, as the scallops are not bloated with water after harvest. These scallops are treated with the utmost care, and never soaked in a solution of sodium tripolyphosphate which is commercially used as a preservative but unfortunately degrades the quality of the scallop. Day-boat scallops are always more expensive but worth every penny in taste and texture.
Note: Our fishermen tell us to NEVER let scallops touch fresh water as they soak it up like sponges!
Scallop Lettuce Wraps, Truffle Sauce Recipe
Truffle Sauce with Chervil
Chervil (Anthriscus cerefolium) is a delicate annual herb that belongs to the parsley family. Chervil has fine, fern-like leaves that are bright green, delicate, and feathery in appearance. It has a subtle yet distinctive flavor that is often described as a combination of parsley and anise, with hints of mild citrus. Chervil is highly valued in French cuisine, where it is considered one of the fines herbes, along with parsley, tarragon, and chives. Here it is used as an attractive and tasty garnish and it also elevates the truffle sauce.
- 2 T. mayonnaise
- 1 1/2 t. white truffle oil
- 1/2 t. dijon mustard
- 1/2 t. rice vinegar
- 2 t. fresh chervil, finely chopped
- sea salt and fresh ground pepper
- 2 T. olive oil
Whisk all ingredients (except olive oil) together in a small bowl. Then, continuously whisking, slowly add olive oil. Taste for seasoning.
Little Gem Lettuce
Little Gem lettuce is a small variety of lettuce known for its crisp texture and sweet flavor. It’s similar to romaine lettuce but smaller in size, with tightly packed, elongated leaves making a beautiful presentation on the table. Its tender leaves and compact shape make it perfect for wraps or small bites.
Arrange Little Gem Lettuce in a side bowl.
To Plate the Scallops
- red radish, thinly sliced
- truffle sauce with chervil
- chilled, sushi-quality, day-boat sea scallops (side muscle removed)
- fresh ground white pepper
- fine sea salt
- fresh chervil sprigs
- mizuna blossoms
- stock flower petals
Arrange radish in clusters in a shallow bowl. Top with a dollop of truffle sauce. Place one scallop on top of each cluster. Dust scallop with white pepper and fine sea salt. Garnish with chervil sprigs, mizuna blossoms, and stock petals.
Encourage guests to pluck a leaf or two from the little gem arrangement and fill them with a scallop-radish cluster, ensuring each wrap contains all the garnishes for a complete flavor experience. 🌸 🌿 🌼
More “Taste With The Eyes” Raw Scallop Recipes
Scallop Sushi ~ Gunkan Maki Style here
Maine Scallop Crudo with Maine Dulse Seaweed here
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