Scallop, confit of wild mushroom and black truffle dome

1 Servings

Ingredients

Quantity Ingredient
4 Seared bay scallops
½ cup Brunoise potatoes; blanched
½ cup Brunoise carrots; blanched
⅔ cup Confit mushrooms; (sliced sauteed)
1½ cup Mushroom broth
Salt and pepper
12 Thin slices of a black truffle 2 teaspoons truffle oil
1 Puff pastry sheet; (11\" by 14\")
1 Egg; beaten
¼ cup Grated Parmesan Reggiano Cheese
Salt and pepper
Bottle of truffle oil for drizzling
1 Black truffle for shaving
2 tablespoons Chopped chives

Directions

ESSENCE OF EMERIL SHOW # EE2309 Preheat the oven to 350 degrees. Place the scallops in four individual ramekins (4 ounce). Divide the potatoes and carrots between the four ramekins and place around the scallops. Add ¼ cup of the mushrooms in each ramekin. In each ramekin, pour 3 ounces of the broth. Season with salt and pepper. Top each of the scallops with 3 slices of the truffles and a drizzle of the truffle oil. For the pastry: With a 4½-inch round cutter, cut out four round disks from the puff pastry. Place the pastry directly on top of the ramekin.

Using you hands, press the pastry over the side of the ramekin, while turning the ramekins clockwise. This will seal the dome. Using a pastry brush, brush the beaten egg over the top of the dome. Sprinkle with the Parmesan Reggiano Cheese. Season with salt and pepper.

Bake for 15-20 minutes or until the pastry is golden brown and the scallops are heated through. Remove the domes from the oven and place on a folded napkin. Drizzle the dome with truffle oil. Sprinkle the domes with Parmesan Reggiano Cheese and shaved black truffles. Garnish with chopped chives.

Yield: 4 servings

Posted to recipelu-digest by molony <molony@...> on Feb 21, 1998

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