| 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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