Seared Bay Scallops With Fresh Sweet Corn And Truffles

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1/4 lb	113g / 4oz	Bay scallops
		Emeril's Essence - see * Note
1 tablespoon	15ml	Butter
2		Sweet corn - kernels removed
		(about 1 cup of kernels)
1/2 cup	118ml	Heavy cream
		Salt - to taste
		Freshly-ground white pepper - to taste
1		Black truffle
		Drizzle of truffle oil
3		Chives
1 tablespoon	15ml	Chopped chives

Recipe Instructions

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

In a saute pan, heat the butter. Saute the corn for 2 to 3 minutes. Season with salt and pepper. Add the cream and bring up to a boil. Reduce to a simmer and cook for 2 to 3 minutes or until the cream thickens. Season with salt and pepper.

In a saute pan, heat the olive oil. Season the scallops with Essence. Sear the scallops for 2 to 3 minutes or until the scallops have a nice sear on each side. Spoon the sauce into a shallow bowl. Arrange the scallops over the corn. Shave the truffles over the scallops and drizzle with the truffle oil. Garnish with long chives and chopped chives.

This recipe yields 2 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2374 broadcast 10-01-1996) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.