Scallops with Spring Onion Puree and Black Truffles

• 6 tablespoons extra virgin olive oil
• 10 spring onions, white part only, chopped
• 1 ounce black truffle, chopped; 2 to 3 tablespoons black truffle paste (see note below); or black truffle oil to taste
• 18 sea scallops, foot muscle removed
• Fleur de sel
• Minced fresh chives for garnish

1. In a large saute pan, heat 3 tablespoons of the olive oil over low heat.
2. Add the onions and saute for 8 minutes.
3. Add a few tablespoons water and continue to cook, stirring occasionally, until the onions are very soft, 8 to 10 minutes longer.
4. Remove from the heat, transfer to a blender, and puree until smooth.
5. You should have about 2 cups puree.
6. Stir the truffle into the puree and keep warm.
7. In a large nonstick saute pan, heat the remaining 3 tablespoons olive oil over high heat.
8. Add the scallops and saute, turning once, until golden on the outside and just opaque at the center, 4 to 6 minutes total.
9. Divide the onion puree evenly among warmed salad plates.
10. Top with the scallops, again dividing evenly, and sprinkle with the fleur de sel and chives.
11. Serve warm.
12. Variations:
13. 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.
14. 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.
15. Serve them with the scallops atop the onion puree.

extra virgin olive oil, spring onions, black truffle, fresh chives

Taken from www.cookstr.com/recipes/scallops-with-spring-onion-puree-and-black-truffles (may not work)