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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