| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Essnce10 |
2 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1/4 |
lb |
Bay scallops |
|
|
Emeril's Essence; see * Note |
| 1 |
tb |
Butter |
| 2 |
|
Ears Sweet corn; kernels removed |
|
|
(about 1 cup of kernels) |
| 1/2 |
c |
Heavy cream |
|
|
Salt; to taste |
|
|
Freshly-ground white pepper; to taste |
| 1 |
|
Black truffle |
|
|
Drizzle of truffle oil |
| 3 |
|
Long Chives |
| 1 |
tb |
Chopped chives |
INSTRUCTIONS
* 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 - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
11-14-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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