| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Meats, Eggs |
|
Emlive05 |
6 |
servings |
INGREDIENTS
| 1/2 |
lb |
White beans |
| 3 |
c |
Whole milk |
| 2 |
c |
Chicken stock |
| 1 |
|
Bouquet garni |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1/4 |
c |
Heavy cream |
| 1 |
|
Drizzle Truffle oil |
| 4 |
tb |
Olive oil |
| 1/4 |
c |
Minced onions |
| 1/2 |
lb |
Assorted exotic mushrooms; sliced |
| 2 |
ts |
Minced garlic |
| 1 1/2 |
c |
Dark stock reduction or mushroom jus |
| 12 |
|
Diver scallops; cleaned |
| 2 |
c |
Whole spinach; washed and stemmed |
| 2 |
oz |
Shaved Parmigiano-Reggiano cheese |
INSTRUCTIONS
Preheat the fryer. In a saucepan, combine the beans, milk, stock and
bouquet. Season the mixture with salt and pepper. Cook the beans for about
2 hours, or until fork tender. Using a hand-held blender, puree the mixture
until smooth. Stir in the cream. Drizzle in the truffle oil to taste.
Re-season with salt and pepper. In a saute pan, heat 2 tablespoons of olive
oil. When the oil is hot, add the onions and saute for 1 minute. Add the
mushrooms and continue to saute for 2 minutes. Season with salt and pepper.
Add the garlic and stock reduction. Bring the liquid up to a boil and
reduce to a simmer. Simmer the sauce for about 3 to 4 minutes, Re-season
with salt and pepper if needed. Season the scallops with salt and pepper.
In a large saute pan, heat the olive oil. When the oil is hot, add the
scallops and sear for 2 to 3 minutes on each side, or until golden-brown.
Fry the spinach in the hot oil for 30 seconds or until crispy. Remove from
the oil and drain on a paper-lined plate. Season with salt and pepper. To
assemble, make a small pool of the bean puree in the center of each plate.
Lay the two seared scallops directly on top of the puree. Spoon the
mushroom mixture over the scallops. Garnish with the fried spinach, shaved
black truffles and cheese. This recipe yields 6 servings.
Comments: The original recipe title as listed is "Pan-Seared Diver Scallops
On A Pool Of White Bean And Truffle Puree, Shaved Truffles And
Parmigiano-Reggiano Cheese".
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A46 broadcast 04-11-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-23-1997
Recipe by: Emeril Lagasse
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