Wild Scallops with Black Truffle Brandy Reduction and Mashed Great Northern Beans

Are you looking for a meal that is decadent and fun? If yes, this phenomenal recipe is going to meet and exceed all your expectations. Using the most exotic ingredient, black truffles, this dish can be your way of honoring and appreciating the presence of your guests. Give your guests a meal that captivates the essence of sophistication at its best.


This recipe serves 2. The cooking time is 35 minutes.


Black truffles 1 small/ ½ ounce
Wild scallops(large) 6
Northern beans (dry) ½ pound
Shallot 1 large
Brandy 3 ounces
White wine (dry) 2 tablespoons
Olive oil 6 tablespoons
Butter 4 tablespoons
Finely chopped Green onion 1


Take the beans and rinse them thoroughly prior to the night of cooking. The goal is to inspect the presence of any rocks and to discard them. Now take a saucepan with beans and water and cover it. Leave the pan and allow the beans to soak the water overnight. Pour off soaking liquid the next day and rinse the beans with fresh water once more. Take a pan filled with water. Add beans to it and bring it to a boil. Allow the mixture to simmer and cook till the beans are soft which will take an hour.

Finely chop the truffles. You can use a cheese grater, mandolin or vegetable peeler to get even pieces. Take a small pan and melt 2 tablespoons of butter in 2 tablespoons of olive oil. Add the chopped truffles to it. Simmer the mixture until it gets a brown tinge. This is used to get rid of the funkiness of black truffles and to draw out its authentic earthy richness. When truffles are browned, cover the pan and keep it aside.

When beans are tender, discard the cooking liquid after preserving about half a cup of it. Mash beans using a blender or food processor. Do not forget to add salt, pepper, brandy, white wine and a tablespoon of olive oil when mashing the beans. When all the ingredients are well-blended, take a saucepan placing it over low heat.

Slice the shallots and brown them in a tablespoon of olive oil. When shallots are well-browned, add it to the mixture of black truffles and oil. Stir continuously so as to achieve consistency.

Take a pan with two tablespoons of olive oil over medium heat. Sear scallops in olive oil for five minutes each side. When the scallops are done, take serving plates. Place a bed of mashed beans on the serving plates with scallops on top. Use brandy to deglaze pan and add the remaining mixture of oil and black truffles to it. Now remove the pan from heat. Add two tablespoons of butter to the sauce in the pan. The scallops are then coated with the sauce in the pan. Also add sauce to the mixture of mashed beans. Use green onions for garnishing and serve immediately.