Instructions
1. Preheat oven to 375.

2. Place the port, shallot, and thyme in a small pot over medium-high heat and bring to a boil. Cook until the liquid has reduced by three-fourths. Add the truffle juice and reduce the liquid by half. Add the veal and chicken stocks and reduce until the liquid has a sauce-like consistency and coats the back of a wooden spoon. Strain the sauce through a fine-mesh sieve into another pan. Whisk in the truffle oil and butter. Set aside until ready to serve.

DO AHEAD: You can make the sauce up to a day ahead and keep it covered in the refrigerator.

3. Place 1 sheet of phyllo dough on a work surface and brush it with clarified butter. Keep the remaining phyllo covered with a slightly damp towel when not using it, to prevent it from drying out. Place another sheet of phyllo on top of the first sheet and brush it with clarified butter. Repeat the process with the remaining sheets of phyllo. Do not butter the top of the last sheet. Cut out 20 phyllo rounds with a 4-inch cookie cutter.

4. Season the scallops with salt and pepper. Place 1 scallop in the center of each phyllo round. Gather the edges of the phyllo to the top, to make a small purse.

5. Place enough olive oil in a large oven-proof saute pan to cover the bottom, and heat it over medium-high heat. Place the phyllo purses in the pan and brown their bottoms briefly, 1 to 2 minutes. Then place the pan into the oven and bake for 10 minutes to finish cooking the purses.

6. While the purses are in the oven, warm the truffle sauce over low heat. Arrange the purses on a platter and pour the truffle sauce in the center for dipping. Keep warm.

This recipe published with BigOven, and can be imported instantly by BigOven users viewing this page. Download your free trial at www.bigoven.com.


Yields: 20 Pieces
     BITE SIZE, Francois Payard, page 118

notes: 

Cuisine:   French

Main Ingredient:   Scallops