Seared bay scallops with fresh sweet corn & truffles
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2.00 | tablespoon | olive oil |
| ¼ | pounds | bay scallops |
| 1 | emeril's essence; see * note | |
| 1.00 | tablespoon | butter |
| 2.00 | ears sweet corn; kernels removed | |
| 1 | (about 1 cup of kernels) | |
| ½ | cup | heavy cream |
| 1 | salt; to taste | |
| 1 | freshly-ground white pepper; to taste | |
| 1.00 | black truffle | |
| 1 | drizzle of truffle oil | |
| 3.00 | long chives | |
| 1.00 | tablespoon | chopped chives |
Directions
* 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.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2374 broadcast 10-01-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
11-14-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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