Emeril's Beggar Purses Wrapped In A Truffle Crepe

Recipe Ingredients

1 1/2 cups	355ml	Milk
1 cup	62g / 2.2oz	Truffle flour
2		Eggs
		Salt - to taste
		Freshly-ground white pepper - to taste
2 tablespoons	30ml	Olive oil
12		Quail eggs
12		Fresh scallops, cleaned (large)
1 cup	237ml	Truffle Mashed Potatoes, hot - see * Note
12		Chives
1		Truffle Salsify Relish
1		Spinach And Black Truffle Reduction, hot - see * Note
		Chopped fresh parsley - for garnish

Recipe Instructions

* Note: See the "Truffle Mashed Potatoes", "Truffle Salsify Relish", and "Spinach And Black Truffle Reduction" recipes which are included in this collection.

For the crepes: In a mixing bowl, combine the milk, truffle flour, and eggs together. Whisk until smooth. Season the batter with salt and white pepper.

Heat a lightly-greased 6-inch pan. Remove from the heat and add 2 tablespoons of the batter. Lift and tilt the pan to spread the batter evenly. Return to the heat; brown on one side only. Flip the crepe, remove from the pan onto parchment paper.

Crack the quail eggs into individual ramekins. In a non-stick pan, heat 1 tablespoon of olive oil. When the oil is hot, carefully slide the ramekins with the quail eggs, into the pan. Season the eggs with salt and pepper. Fry the eggs for about 1 minute and remove from the pan and set aside.

Season the scallops with salt and pepper. In a large saute pan, heat 1 tablespoon of olive oil. When the oil is hot, add the scallops and sear for 2 to 3 minutes on each side. Remove the scallops and set aside.

Place the scallops in the center of each crepe. Place a tablespoon of the Truffle Mashed Potatoes on top of the scallops. Lay a fried quail egg on top of the mashed potatoes. Pull the edges of the crepe together and tie with a long chive, forming a purse-like shape.

To serve, spoon the Spinach And Black Truffle Reduction sauce in the center of four plates. Place three scallop purees in the center of the sauce. Spoon the Truffle Salsify Relish around the scallops. Garnish with parsley.

This recipe yields 4 main course servings or 12 appetizer servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A74 broadcast 11-10-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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