INGREDIENTS

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 <molony@scsn.net> on Feb 21, 1998

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Nutrition (calculated from recipe ingredients)
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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