Caramelized Diver Scallops

Recipe Ingredients

2 tablespoons	30ml	Olive oil - divided
1 cup	62g / 2.2oz	Fresh corn kernels
1/3 cup	20g / 0.7oz	Finely-chopped onions
1 teaspoon	5ml	Minced garlic
1/4 cup	36g / 1.3oz	Small-diced red peppers
1		Frisee
2 tablespoons	30ml	Chopped parsley
1/4 cup	59ml	Water
12		Diver scallops - removed from shell
		(use very large scallops if divers are
		Not available)
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	198g / 7oz	Sugar - (in a pie tin)
1 cup	237ml	Pureed truffle cream of corn - hot
		(cook 1 cup of fresh corn down with
		Cream, salt and pepper, puree and finish
		With truffle oil)
1		Black truffle - shaved
3		Chives, long
2 tablespoons	30ml	Chopped chives
		Emeril's Essence - see * Note

Recipe Instructions

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

In a saute pan, heat the olive oil. When the oil is hot, saute the corn, onions, garlic, and peppers for 3 minutes. Season with salt and pepper. Add the frisee, parsley and water. Cook to wilt the frisee, about 2 minutes. Remove from the heat.

Season the scallops with salt and pepper. Dredge the scallops in the sugar. In a saute pan, heat the remaining 1 tablespoon of olive oil. When the pan is smoking hot, caramelize the scallops for 2 to 3 minutes on each side. Remove from the heat. Spoon the sauce on the bottom of the plate. Mound the salad in the center of the sauce. Arrange the scallops around the salad. Garnish with shaved truffle, long chives, chopped chives and Emeril's Essence.

This recipe yields 4 appetizer servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2330 broadcast 06-03-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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