| 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
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