| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Emlive07 |
4 |
servings |
INGREDIENTS
| 1 |
|
Dozen Eggs |
| 1/2 |
c |
Heavy cream |
| 4 |
oz |
Grated White Cheddar cheese |
|
|
A drizzle of truffle oil |
|
|
Salt; to taste |
|
|
Freshly-ground white pepper; to taste |
| 12 |
|
Sea scallops; cleaned |
| 3 |
tb |
Butter |
| 12 |
sl |
Crispy bacon |
| 1 |
|
White truffle |
|
|
Chopped chives; for garnish |
INSTRUCTIONS
In a mixing bowl, whisk the eggs, cream and half of the cheese together.
Season with salt and white pepper. Drizzle in truffle oil to taste. Season
the scallops with salt and pepper. In a large saute pan, over medium heat,
melt one tablespoon of butter. When the butter has melted add the scallops
and sear for 2 to 3 minutes on each side or until the scallops are slightly
golden and have formed a nice crust. In another large saute pan, over
medium heat, heat the remaining two tablespoons of the butter. When the
butter has melted, add the egg mixture and scramble the eggs for about 2 to
3 minutes or until the eggs are soft and still runny. To assemble, place a
spoonful of the eggs in the center of the plate. Arrange three scallops
over the eggs. Lay three slices of bacon directly on top of the scallops,
forming short of a triangle hat. Sprinkle some of the remaining cheese over
the bacon. Garnish the plate with shaved truffles, drizzle of truffle oil,
and chives. This recipe yields 4 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A69 broadcast 12-05-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
01-16-1998
Recipe by: Emeril Lagasse
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