INGREDIENTS

INSTRUCTIONS

In a small saucepan, over medium-high heat, boil the chicken stock and
reduce until only 1/4 cup remains. Remove from heat and let cool.
Transfer to blender and over medium speed add the sherry vinegar,  then
the vegetable oil and the truffle oil. The vinaigrette should be
lightly emulsified with a texture like a very light mayonnaise.  Season
to taste with salt and pepper. Add the truffle peelings,  remove from
blender and heat in the small saucepan until hot but not  boiling. Set
aside in a warm place until ready to serve. Scallops  should be sauteed
at the last minute before serving. Heat 2 medium  saute pans over high
heat. Add enough oil to evenly cover bottom of  saute pans (1/8-inch).
When the oil just begins to smoke add the  scallops (pull pans off the
stove when you add the scallops, be  careful not to splash the hot
oil). Cook the scallops until nicely  browned on one side, then and
only then, turn them over to the other  side. Scallops should have a
nicely caramelized color to best bring  out their natural sweetness. If
the scallops are large, brown the  sides also. Cook for a total of 8
minutes, then remove from stove and  let sit in the pan for about 1
minute. The juices of the scallops  will begin to gather at the bottom
of the pan. Now toss the scallops  lightly in their own juices (off the
heat) and deglaze the pan in  this manner. The juices of the scallops
will blend with the brown  layer stuck to the saute pan, then they will
coat the scallops with a  shiny, rich glaze. Divide the scallops onto 4
plates and drizzle them  with the truffle vinaigrette. Garnish with
chopped chives. If serving  as a main course, suggested accompaniments
include boiled red  potatoes or new potatoes, sauteed greens such as
spinach, escarole or  broccoli rabe with a touch of garlic and
extra-virgin olive oil. This  recipe yields 4 servings as main course,
6 servings as an appetizer.  Source: "CHEF DU JOUR - (Show # DJ-9583) -
from the TV FOOD NETWORK"  S(Formatted for MC5): "07-30-1999 by Joe
Comiskey -  joecomiskey@netzero.net"  Recipe by: Matthew Tivy
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 153
Calories From Fat: 120
Total Fat: 13.7g
Cholesterol: 0mg
Sodium: 74mg
Potassium: 91.9mg
Carbohydrates: 8.8g
Fiber: <1g
Sugar: 6.1g
Protein: <1g