1. Prepare the Black Garlic Butter:
Mix Ingredients:
In a small bowl, combine the mashed black garlic, softened butter, lemon juice, and chopped chives. Season with a pinch of salt.
Chill:
Transfer the mixture to a piece of plastic wrap, shape it into a log, and refrigerate until firm.
2. Roast the Cipollini Onions:
Preheat Oven:
Preheat your oven to 400°F (200°C).
Prepare Onions:
In a bowl, toss the peeled cipollini onions with olive oil, balsamic vinegar, salt, and pepper.
Roast:
Spread the onions on a baking sheet and roast for 20-25 minutes, or until they are tender and caramelized. Toss halfway through for even roasting.
Garnish:
Remove from the oven and garnish with fresh thyme sprigs.
3. Cook the Truffle Polenta:
Prepare Broth:
In a large saucepan, bring the chicken or vegetable broth to a boil.
Cook Polenta:
Gradually whisk in the polenta, reduce heat to low, and cook, stirring frequently, for 20-25 minutes, or until the polenta is thick and creamy.
Finish:
Stir in the grated Parmesan cheese and truffle oil. Season with salt and pepper to taste. Keep warm.
4. Prepare the Scallops:
Season Scallops:
Season the scallops with salt and pepper on both sides.
Heat Pan:
Heat a skillet over medium-high heat. Add a small amount of oil (or use a non-stick spray if preferred).
Sear Scallops:
Once the pan is hot, add the scallops and cook for 2-3 minutes on each side, or until they are golden brown and cooked through. Be careful not to overcook them.
Add Butter:
Reduce the heat to low, add the black garlic butter, and let it melt over the scallops, basting them with the butter.
5. Assemble the Dish:
Plate the Polenta:
Spoon a generous portion of truffle polenta onto each plate.
Add Scallops:
Arrange the seared scallops on top of the polenta.
Garnish:
Spoon some of the black garlic butter from the pan over the scallops.
Add Onions:
Place the roasted cipollini onions around the scallops.
Finish:
Garnish with freshly chopped parsley and additional black garlic butter if desired.
Tips and Variations:
Black Garlic Substitute:
If black garlic is not available, you can use regular roasted garlic, though the flavor will be less complex.
Truffle Oil:
For a more intense truffle flavor, use truffle salt in addition to or instead of truffle oil.
Polenta Texture:
If the polenta thickens too much as it sits, stir in a bit more broth or water to reach your desired consistency.
Scallops:
Ensure scallops are completely dry before searing to achieve a perfect golden crust.
Make Ahead:
You can prepare the black garlic butter and roasted cipollini onions in advance. Reheat the onions before serving.
Conclusion
This elegant dish combines rich flavors and textures, with the creamy truffle polenta complementing the sweet, seared scallops and the caramelized cipollini onions adding a touch of sweetness and acidity. Whether for a special occasion or a refined meal, this recipe is sure to impress with its luxurious flavors and sophisticated presentation. Enjoy crafting this gourmet meal right in your own kitchen!
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