Ingredients:
- 1 small Black Truffle (~½ oz.)
- 6 mediums to large Wild Scallops (~½ lbs.)
- 1/2 pound Dry Great Northern Beans (or Cannellini)
- 1 large Shallot
- 3 ounces VSOP Brandy
- 2 tablespoons dry White Wine
- 6 tablespoons Olive Oil
- 4 tablespoons butter
- 1 Green Onion, finely chopped
Instructions:
- The night before cooking, rinse the beans and visually inspect for rocks.
- Cover the beans with water in a sauce pan and leave to soak overnight.
- The following day, discard the soaking liquid and rinse the beans once more.
- Cover with water and bring to a boil, then reduce to a simmer and cook until beans are tender, about 1 hour.
- Chop the black truffle very finely.
- Alternatively, you can use a mandolin, cheese grater or vegetable peeler to get smaller and more regular pieces.
- Melt 2 tbsp butter into 2 tbsp olive oil in a small pan, and add the truffle.
- Simmer over a low heat until well browned.
- When truffle pieces are well browned, cover and keep nearby.
- When the beans are done, drain the cooking liquid, reserving about a half cup.
- Using a food processor or blender, mash the beans with 1 tbsp olive oil, the white wine, 1 oz of Brandy, and a pinch of salt and pepper.
- If needed, add the cooking liquid a little at a time to control consistency.
- When beans are well blended, return to the sauce pan and keep warm over a low heat.
- Dice the shallot finely and brown in 1 tbsp olive oil.
- When it is well browned, add it to the beans along with half of the black truffle and oil mixture, stirring well.
- Sear the scallops over medium-high heat in 2 tbsp olive oil, about 5 minutes per side.
- When scallops are finished, place them on a bed of the mashed beans on serving plates.
- Quickly deglaze the pan with the remaining 2 oz of brandy.
- Add the remaining truffle and oil mixture to the deglazing liquid.
- Remove from heat and stir the remaining 2 tbsp of butter to finish the pan sauce.
- Pour the sauce over the scallops and mashed beans.
- Garnish with green onion.
- Serve immediately.