Seared scallops with porcini relish and truffle butter sauce
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Butter; at room temperature |
| ¼ | cup | White truffle oil |
| 1 | cup | White wine |
| 1 | tablespoon | Minced shallots |
| 1 | teaspoon | Chopped garlic |
| Salt; to taste | ||
| Freshly-ground white pepper; to taste | ||
| ½ | cup | Heavy cream |
| 6 | larges | Sea scallops |
| Freshly-ground black pepper; to taste | ||
| 2 | tablespoons | Olive oil |
| 1 | Fresh corn ear; scrapped from the cob | |
| ¼ | pounds | Crabmeat; picked over |
| 6 | Fresh porcini mushrooms; cleaned, sliced thin | |
| 1 | tablespoon | Chopped chives |
| 1½ | cup | Mashed potatoes; hot |
| 1 | small | Black truffle |
Directions
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 ¼ cup of the sauce in the center of each plate. Spoon ½ 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.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B67)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
02-09-1999
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.