Seared Scallops w Porcini Relish & Truffle Butter Sauce

Recipe Ingredients

1/2 lb	227g / 8oz	Butter - at room temperature
1/4 cup	59ml	White truffle oil
1 cup	237ml	White wine
1 tablespoon	15ml	Minced shallots
1 teaspoon	5ml	Chopped garlic
		Salt - to taste
		Freshly-ground white pepper - to taste
1/2 cup	118ml	Heavy cream
6 cups	1422ml	Sea scallops (large)
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Olive oil
1		Fresh corn ear, scrapped from the cob
1/4 lb	113g / 4oz	Crabmeat - picked over
6		Fresh porcini mushrooms - cleaned, sliced thin
1 tablespoon	15ml	Chopped chives
1 1/2 cups	355ml	Mashed potatoes - hot
1 cup	237ml	Black truffle (small)

Recipe Instructions

In a mixing bowl, mix the butter and truffle oil together. Place the butter on plastic wrap, form a log and wrap tightly. Refrigerate until firm.

In a saucepan, combine the white wine, shallots and garlic. Season with salt and white pepper. Bring the liquid to a boil and cook for 3 minutes. Stir in the cream and cook for one minute. Cut the butter into 1-inch pieces. Reduce the heat to medium-low and whisk in the butter, one piece at a time. Reduce the heat to low and keep the sauce warm.

Season the scallops with salt and pepper. In a saute pan, over medium-high heat, add one tablespoon of the oil. When the oil is hot, add the scallops and sear for 2 to 3 minutes on each side.

In another saute pan, heat the remaining tablespoon of oil. When the oil is hot, add the corn. Season with salt and pepper. Saute for 3 minutes. Add the crabmeat and mushrooms. Season with salt and pepper. Continue to saute for 2 minutes. Remove from the heat and stir in the chives.

To serve, spoon 1/4 cup of the sauce in the center of each plate. Spoon 1/2 cup of the potatoes in the center of the sauce. Spoon the relish over the potatoes. Lay a scallop on top of each pile of potatoes. Garnish with shaved truffles and chives.

This recipe yields 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B67)

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