Name: Seared Scallops With Porcini Relish And Truffle Butter Sauce
Ingredients: 1/2 lb Butter; at room temperature; 1/4 c White truffle oil; 1 c White wine; 1 tb Minced shallots; 1 ts Chopped garlic; Salt; to taste; Freshly-ground white pepper; to taste; 1/2 c Heavy cream; 6 lg Sea scallops; Freshly-ground black pepper; to taste; 2 tb Olive oil; 1 Fresh corn ear; scrapped from the cob; 1/4 lb Crabmeat; picked over; 6 Fresh porcini mushrooms; cleaned, sliced thin; 1 tb Chopped chives; 1 1/2 c Mashed potatoes; hot; 1 sm Black truffle

CATEGORY	CUISINE	TAG	YIELD
Dairy, Meats		Emlive08	6	servings

INGREDIENTS

1/2	lb	Butter; at room temperature
1/4	c	White truffle oil
1	c	White wine
1	tb	Minced shallots
1	ts	Chopped garlic
		Salt; to taste
		Freshly-ground white pepper; to taste
1/2	c	Heavy cream
6	lg	Sea scallops
		Freshly-ground black pepper; to taste
2	tb	Olive oil
1		Fresh corn ear; scrapped from the cob
1/4	lb	Crabmeat; picked over
6		Fresh porcini mushrooms; cleaned, sliced thin
1	tb	Chopped chives
1 1/2	c	Mashed potatoes; hot
1	sm	Black truffle

INSTRUCTIONS

In a mixing bowl, mix the butter and truffle oil together. Place the butter
on plastic wrap, form a log and wrap tightly. Refrigerate until firm. In a
saucepan, combine the white wine, shallots and garlic. Season with salt and
white pepper. Bring the liquid to a boil and cook for 3 minutes. Stir in
the cream and cook for one minute. Cut the butter into 1-inch pieces.
Reduce the heat to medium-low and whisk in the butter, one piece at a time.
Reduce the heat to low and keep the sauce warm. Season the scallops with
salt and pepper. In a saute pan, over medium-high heat, add one tablespoon
of the oil. When the oil is hot, add the scallops and sear for 2 to 3
minutes on each side. In another saute pan, heat the remaining tablespoon
of oil. When the oil is hot, add the corn. Season with salt and pepper.
Saute for 3 minutes. Add the crabmeat and mushrooms. Season with salt and
pepper. Continue to saute for 2 minutes. Remove from the heat and stir in
the chives. To serve, spoon 1/4 cup of the sauce in the center of each
plate. Spoon 1/2 cup of the potatoes in the center of the sauce. Spoon the
relish over the potatoes. Lay a scallop on top of each pile of potatoes.
Garnish with shaved truffles and chives. This recipe yields 6 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1B67)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected]
~or- [email protected]
02-09-1999
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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