| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Essnce02 | 4 | servings | |
INGREDIENTS
| 2 | tb | Olive oil; divided |
| 1 | c | Fresh corn kernels |
| 1/3 | c | Finely-chopped onions |
| 1 | ts | Minced garlic |
| 1/4 | c | Small-diced red peppers |
| 1 | Head Frisee | |
| 2 | tb | Chopped parsley |
| 1/4 | c | Water |
| 12 | Diver scallops; removed from shell | |
| (use very large scallops if divers are | ||
| Not available) | ||
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 1 | c | Sugar; (in a pie tin) |
| 1 | c | Pureed truffle cream of corn; hot |
| (cook 1 cup of fresh corn down with | ||
| Cream; salt and pepper, puree and finish | ||
| With truffle oil) | ||
| 1 | Black truffle; shaved | |
| 3 | Chives; long | |
| 2 | tb | Chopped chives |
| Emeril's Essence; see * Note |
INSTRUCTIONS
* Note: See the "Emeril's Essence Information" recipe which is included in this collection. In a saute pan, heat the olive oil. When the oil is hot, saute the corn, onions, garlic, and peppers for 3 minutes. Season with salt and pepper. Add the frisee, parsley and water. Cook to wilt the frisee, about 2 minutes. Remove from the heat. Season the scallops with salt and pepper. Dredge the scallops in the sugar. In a saute pan, heat the remaining 1 tablespoon of olive oil. When the pan is smoking hot, caramelize the scallops for 2 to 3 minutes on each side. Remove from the heat. Spoon the sauce on the bottom of the plate. Mound the salad in the center of the sauce. Arrange the scallops around the salad. Garnish with shaved truffle, long chives, chopped chives and Emeril's Essence. This recipe yields 4 appetizer servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2330 broadcast 06-03-1997) 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 06-06-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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