| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Essnce10 | 2 | Servings | |
INGREDIENTS
| 2 | T | Olive oil |
| 1/4 | lb | Bay scallops |
| Emeril's Essence, see * Note | ||
| 1 | T | Butter |
| 2 | Ears Sweet corn, kernels | |
| removed | ||
| about 1 cup of kernels | ||
| 1/2 | c | Heavy cream |
| Salt, to taste | ||
| Freshly-ground white pepper | ||
| to taste | ||
| 1 | Black truffle | |
| Drizzle of truffle oil | ||
| 3 | Long Chives | |
| 1 | T | Chopped chives |
INSTRUCTIONS
Note: See the "Emeril's Essence Information" recipe which is included in this collection. In a saute pan, heat the butter. Saute the corn for 2 to 3 minutes. Season with salt and pepper. Add the cream and bring up to a boil. Reduce to a simmer and cook for 2 to 3 minutes or until the cream thickens. Season with salt and pepper. In a saute pan, heat the olive oil. Season the scallops with Essence. Sear the scallops for 2 to 3 minutes or until the scallops have a nice sear on each side. Spoon the sauce into a shallow bowl. Arrange the scallops over the corn. Shave the truffles over the scallops and drizzle with the truffle oil. Garnish with long chives and chopped chives. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2374 broadcast 10-01-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-14-1996 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 602
Calories From Fat: 380
Total Fat: 43.2g
Cholesterol: 96.8mg
Sodium: 865mg
Potassium: 721.8mg
Carbohydrates: 55.2g
Fiber: 7g
Sugar: 8.9g
Protein: 8.7g