Scallop, Confit Of Wild Mushroom And Black Truffle Dome

We tend to be far more ungenerous in forgiving others than God is in forgiving us. If God were to be as reluctant to forgive as we are in forgiving those who sin against us, we would be in serious trouble. As Christians we are forgiven people. We are likewise called to be forgiving people. Jesus clearly sets forth an ethic of charity in His teaching and in His behavior with those who wrong us. An unwillingness to forgive clearly has no place in the kingdom, and may in fact signal that such a one has not experienced the initial forgiveness of God in his or her life.

R.C. Sproul

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy			1	Servings

INGREDIENTS

4		Seared bay scallops
1/2	c	Brunoise potatoes, blanched
1/2	c	Brunoise carrots, blanched
2/3	c	Confit mushrooms, sliced
		sauteed
1 1/2	c	Mushroom broth
		Salt and pepper
12		Thin slices of a black
		truffle 2 teaspoons
		truffle
		oil
1		Puff pastry sheet, 11" by
		14"
1		Egg, beaten
1/4	c	Grated Parmesan Reggiano
		Cheese
		Salt and pepper
		Bottle of truffle oil for
		drizzling
1		Black truffle for shaving
2	T	Chopped chives

INSTRUCTIONS

ESSENCE OF EMERIL SHOW # EE2309  Preheat the oven to 350 degrees. Place
the scallops in four individual  ramekins (4 ounce). Divide the
potatoes and carrots between the four  ramekins and place around the
scallops. Add 1/4 cup of the mushrooms  in each ramekin. In each
ramekin, pour 3 ounces of the broth. Season  with salt and pepper. Top
each of the scallops with 3 slices of the  truffles and a drizzle of
the truffle oil. For the pastry: With a 4  1/2-inch round cutter, cut
out four round disks from the puff pastry.  Place the pastry directly
on top of the ramekin.  Using you hands, press the pastry over the side
of the ramekin, while  turning the ramekins clockwise. This will seal
the dome. Using a  pastry brush, brush the beaten egg over the top of
the dome. Sprinkle  with the Parmesan Reggiano Cheese. Season with salt
and pepper.  Bake for 15-20 minutes or until the pastry is golden brown
and the  scallops are heated through. Remove the domes from the oven
and place  on a folded napkin. Drizzle the dome with truffle oil.
Sprinkle the  domes with Parmesan Reggiano Cheese and shaved black
truffles.  Garnish with chopped chives.  Yield: 4 servings  Posted to
recipelu-digest by molony <[email protected]> on Feb 21, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1162 Calories From Fat: 794 Total Fat: 89.9g Cholesterol: 335.7mg Sodium: 2683.1mg Potassium: 426mg Carbohydrates: 14.9g Fiber: 1.8g Sugar: 1.8g Protein: 72.8g