| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 6 | Live diver scallops or large sea scallops; cleaned and shells reserved | |
| 2 | tb | Olive oil |
| Salt and pepper | ||
| 2 | 12 cups mashed potatoes and | |
| 1/2 | c | Celery root puree |
| Truffle oil | ||
| 1 | Truffle for shaving |
INSTRUCTIONS
ESSENCE OF EMERIL SHOW#EE2303 Preheat the oven 400 degrees F. In a saute pan, heat the olive oil. Season the scallops with salt and pepper. When the pan is smoking hot, sear the scallops for 1 to 2 minutes on each side. Remove from the pan. Spoon the potatoes in a pastry bag with a star tip. Pipe the potatoes onto the cleaned shell. Place the scallop in the center of the potatoes. Place the scallop shells on a baking sheet and bake for 6 to 8 minutes or until the potatoes are golden brown. Place the shell on a plate. Drizzle the truffle oil over the top and shaved truffles. Garnish with chives and Essence. Yield: 6 servings Posted to recipelu-digest by molony <molony@scsn.net> on Feb 26, 1998
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