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Pan-Seared Diver Scallops On White Bean & Truffle Puree

The original recipe title as listed is "Pan-Seared Diver Scallops On A Pool Of White Bean And Truffle Puree, Shaved Truffles And Parmigiano-Reggiano Cheese".

Type: Fish
Courses: Main Course
Serves: 6 people

Recipe Ingredients

1/2 lb 227g / 8ozWhite beans
3 cups 711mlWhole milk
2 cups 474mlChicken stock
1   Bouquet garni
  Salt - to taste
  Freshly-ground black pepper - to taste
1/4 cup 59mlHeavy cream
1   Truffle oil
4 tablespoons 60mlOlive oil
1/4 cup 15g / 0.5ozMinced onions
1/2 lb 227g / 8ozAssorted exotic mushrooms - sliced
2 teaspoons 10mlMinced garlic
1 1/2 cups 355mlDark stock reduction or mushroom jus
12   Diver scallops - cleaned
2 cups 474mlWhole spinach - washed and stemmed
2 oz 56gShaved Parmigiano-Reggiano cheese

Recipe Instructions

Preheat the fryer.

In a saucepan, combine the beans, milk, stock and bouquet. Season the mixture with salt and pepper. Cook the beans for about 2 hours, or until fork tender. Using a hand-held blender, puree the mixture until smooth. Stir in the cream. Drizzle in the truffle oil to taste. Re-season with salt and pepper.

In a saute pan, heat 2 tablespoons of olive oil. When the oil is hot, add the onions and saute for 1 minute. Add the mushrooms and continue to saute for 2 minutes. Season with salt and pepper. Add the garlic and stock reduction. Bring the liquid up to a boil and reduce to a simmer. Simmer the sauce for about 3 to 4 minutes, Re-season with salt and pepper if needed.

Season the scallops with salt and pepper. In a large saute pan, heat the olive oil. When the oil is hot, add the scallops and sear for 2 to 3 minutes on each side, or until golden-brown.

Fry the spinach in the hot oil for 30 seconds or until crispy. Remove from the oil and drain on a paper-lined plate. Season with salt and pepper.

To assemble, make a small pool of the bean puree in the center of each plate. Lay the two seared scallops directly on top of the puree. Spoon the mushroom mixture over the scallops. Garnish with the fried spinach, shaved black truffles and cheese.

This recipe yields 6 servings.

EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A46 broadcast 04-11-1997) - Downloaded from their Web-Site -


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