Scallop, Confit of Wild Mushroom and Black Truffle Dome
| Yield: | 1 Servings |
| Categories: |
| 4 | Seared bay scallops | |
| 1/2 | c | Brunoise potatoes; blanched |
| 1/2 | c | Brunoise carrots; blanched |
| 2/3 | c | Confit mushrooms; (sliced sauteed) |
| 1 1/2 | c | Mushroom broth |
| Salt and pepper | ||
| 12 | Thin slices of a black truffle 2 teaspoons truffle oil | |
| 1 | Puff pastry sheet; (11" by 14") | |
| 1 | Egg; beaten | |
| 1/4 | c | Grated Parmesan Reggiano Cheese |
| Salt and pepper | ||
| Bottle of truffle oil for drizzling | ||
| 1 | Black truffle for shaving | |
| 2 | tb | Chopped chives |
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