We Cook! Mill’s Tavern Seared Scallops & Risotto w/shaved Truffle, Beet Puree Cream, Herb Oil

by Executive Chef Edward Bolus, Mill’s Tavern

Seared Scallops & Risotto with Shaved Truffle, Beet Purée Cream and Herb Oil:

Mill’s Tavern has crafted an exquisite dish featuring luscious, seared scallops served with a vibrant beet purée cream, earthy shaved truffles, creamy risotto, and a drizzle of house-made herb oil, adding a touch of freshness and color.  This dish promises a memorable meal your taste buds won’t forget!

Servings: 2

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Ingredients:

For the Seared Scallops:

• 4 large sea scallops, preferably fresh (not frozen)
• Salt and pepper to taste
• 1 tablespoon olive oil

For the Beet Puree Cream:

• 1 medium-sized beet, peeled and diced
• 1/4 cup heavy cream
• Salt and pepper to taste

For the Herb Oil:

• 1/4 cup fresh herbs (such as parsley, cilantro and/or basil)
• 1/4 cup extra virgin olive oil
• Salt to taste

For the Risotto:

• 1/2 cup Arborio rice
• 2 cups chicken or vegetable broth
• 1/4 cup dry white wine
• 1/2 shallot, finely chopped
• 1 clove garlic, minced
• 1 tablespoon butter
• 2 tablespoons grated Parmesan cheese
• Salt and pepper to taste

For Serving:

• Fresh truffle, shaved
• Microgreens or fresh herbs for garnish

Instructions:

1. Prepare the Beet Purée Cream:
2. In a medium saucepan, bring water to a boil and add the diced beet. Cook until tender, about 10-15 minutes.
3. Drain the beets and transfer to a blender or food processor. Add heavy cream and blend until smooth. Season with salt and pepper. Set it aside.

Tips:

• For enhanced flavor, consider roasting beets instead of boiling.
• Strain puree for a smoother texture.

2. Make the Herb Oil:
3. Combine fresh herbs and extra virgin olive oil in a blender or food processor. Blend until smooth. Season with salt. Set aside.

Tips:

• Blanch herbs before blending to preserve color.
• Make the herb oil first to allow time for flavors to develop.
  
  

3. Prepare the Scallops:
4. Pat scallops dry with paper towels. Season with salt and pepper.
5. Heat olive oil in a skillet over medium-high heat until hot. Sear scallops for 1-2 minutes on each side until golden. Do not overcrowd. Rest on paper towels.

Tips:

• Ensure scallops are dry for a good sear.
• Avoid overcrowding the skillet; make in multiple batches if necessary.
• Do not overcook; scallops should be tender yet firm.
  
  

4. Prepare the Risotto:
5. Warm the broth in a saucepan. Melt butter in a large skillet, sauté shallot and garlic until fragrant.
6. Add Arborio rice, cook until lightly toasted. Pour in white wine, stir until absorbed.
7. Add broth one ladle at a time, stirring until each is absorbed, about 15-18 minutes, until creamy and al dente. Stir in Parmesan, season to taste.
   
   

Tips:

• Keep broth warm to avoid slowing cooking.
• Stir frequently for a creamy consistency.
• Finish with cold butter for creaminess and shine before serving.

5. Assemble the Dish:
6. Spread beet purée cream on plates. Arrange scallops on top.
7. Drizzle with herb oil. Shave fresh truffle over the scallops. Garnish with microgreens or herbs

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About Executive Chef Edward Bolus and Mill’s Tavern:

Edward Bolus is the Executive Chef at Mill’s Tavern, a fine dining establishment in a unique urban setting at the foot of historic College Hill, located at 101 North Main Street in Providence, Rhode Island, where he and his team deliver an impressive menu that combines local and seasonal ingredients in innovative and exciting new ways.

Chef Bolus’ knowledge and skills coupled with a passion for improvisation guarantees guests with a noteworthy and elevated dining experience. The Tavern’s fruits and vegetables are harvested from area farms, its chops and steaks are cut daily, and the seafood is always fresh.

Located in the century-old Pilgrim Mill’s Building in Providence, the Mill’s Tavern dining room has rustic brick walls, polished dark woods, vaulted casement ceilings and linen tablecloths that work together to impart a sophisticated yet cozy ambiance. A wood-burning oven—used in much of the cooking–glows cheerily from an open kitchen, where the bustle of busy chefs and food servers lends an energetic vibe. The sleekly designed and fully stocked bar serves a wide array of cocktails and beers, and also offers the opportunity for casual dining.

Additionally, Mills Tavern is known for its extensive and award-winning wine selection and was the recipient of Wine Spectator magazine’s “Award of Excellence” for 10 consecutive years. It was also named the best steakhouse in Rhode Island by Yelp, based on volume and ratings of reviews in 2023.