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Scallops with Spring Onion Puree and Black Truffles



In a large saute pan, heat 3 tablespoons of the olive oil over low heat.
Add the onions and saute for 8 minutes.
Add a few tablespoons water and continue to cook, stirring occasionally, until the onions are very soft, 8 to 10 minutes longer.
Remove from the heat, transfer to a blender, and puree until smooth.
You should have about 2 cups puree.
Stir the truffle into the puree and keep warm.
In a large nonstick saute pan, heat the remaining 3 tablespoons olive oil over high heat.
Add the scallops and saute, turning once, until golden on the outside and just opaque at the center, 4 to 6 minutes total.
Divide the onion puree evenly among warmed salad plates.
Top with the scallops, again dividing evenly, and sprinkle with the fleur de sel and chives.
Serve warm.
Variations: If you cannot find spring onions (small, white bulbs on green stems), you can use 4 bunches green onions (scallions), white part only, and 1 yellow onion in their place.
In place of the truffle, trim the stem ends, wipe clean, and slice 1/4 pound fresh porcini or chanterelle mushrooms, then saute the mushrooms in olive oil until tender.
Serve them with the scallops atop the onion puree.