Yield: 10 Servings

Ingredients:

Macomber Turnip Puree:
• 1½ leeks, white only, thinly sliced
• 2 Tablespoons butter
• 12 medium-sized Macomber turnips, peeled and quartered
• Milk, enough to cover about 2/3 of turnips
• Salt and pepper
  
  Truffle Vinaigrette:
• 2 shallots, minced
• 1 Tablespoon lemon juice
• 2 truffles, microplaned
• Salt and pepper
• ½ cup extra virgin olive oil
• ½ cup truffle oil
  
  Scallops and Brussels Sprout Leaves:
• 12 large sea scallops
• Salt and pepper
• 4 Tablespoons vegetable oil
• 1 cup Brussels sprout leaves, blanched
• 2 Tablespoons butter
  
  Garnish:
• ¼ cup chervil sprigs

Method:
For Macomber Turnip Puree:
In a medium sauce pot, cook the leeks in butter until tender. Add the turnips and cover them with milk. Cook until tender. Lift the turnips out of the pot and puree. Season with salt and pepper.

For Truffle Vinaigrette:
Combine shallots, lemon juice, truffles, salt and pepper. Add extra virgin olive oil and truffle oil.

For Scallops and Brussels Sprout Leaves:
Season scallops in salt and pepper and sear in a sauté pan with vegetable oil until scallops are cooked to desired doneness. Scallops do not have to be cooked all the way through. While cooking the scallops, heat the Brussels sprout leaves in butter and warm up the turnip puree to prepare for plating.

To Assemble and Serve:
Serve scallops on top of turnip puree and top with Brussels sprout leaves. Drizzle with vinaigrette and garnish with chervil sprigs.

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