Seared bay scallops with fresh sweet corn and truffles
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| ¼ | pounds | Bay scallops |
| Essence | ||
| 1 | tablespoon | Butter |
| 2 | Ears of sweet corn with | |
| Kernels removed (about 1 cup | ||
| Kernels) | ||
| ½ | cup | Heavy cream |
| Salt and white pepper | ||
| 1 | Black truffle | |
| Drizzle of truffle oil | ||
| 3 | Long chives | |
| 1 | tablespoon | Chopped chives |
Directions
In a saute pan, heat the butter. Sauté the corn for 2-3 minutes.
Season with salt and pepper. Add the cream and bring up to a boil.
Reduce to a simmer and cook for 2-3 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 2-3 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.
Yield: 2 servings
ESSENCE OF EMERIL SHOW #EE2374
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