Recipe courtesy of Emeril Lagasse
4 servings or 12 appetizer ser


  • 1 1/2 cup milk
  • 1 cup truffle flour
  • 2 eggs
  • Salt and white pepper
  • 2 tablespoons olive oil
  • 12 quail eggs
  • 12 large fresh scallops, cleaned
  • 1 cup Truffle Mashed Potatoes, hot
  • 12 long chives
  • 1 recipe of Truffle Salsify Relish
  • 1 recipe of Spinach and Black Truffle Reduction, hot


For the crepes: In a mixing bowl, combine the milk, truffle flour, and eggs together. Whisk until smooth. Season the batter with salt and white pepper. Heat a lightly greased 6-inch pan. Remove from the heat and add 2 tablespoons of the batter. Lift and tilt the pan to spread the batter evenly. Return to the heat; brown on one side only. Flip the crepe, remove from the pan onto parchment paper. Crack the quail eggs into individual ramekins. In a non-stick pan, heat 1 tablespoon of olive oil. When the oil is hot, carefully slide the ramekins with the quail eggs, into the pan. Season the eggs with salt and pepper. Fry the eggs for about 1 minute and remove from the pan and set aside. Season the scallops with salt and pepper. In a large saute pan, heat 1 tablespoon of olive oil. When the oil is hot, add the scallops and sear for 2 to 3 minutes on each side. Remove the scallops and set aside. Place the scallops in the center of each crepe. Place a tablespoon of the mashed potatoes on top of the scallops. Lay a fried quail eggs on top of the mashed potatoes. Pull the edges of the crepe together and tie with a long chive, forming a purse-like shape. To serve, spoon the sauce in the center of four plates. Place three scallop purees in the center of the sauce. Spoon the Salsify Relish around the scallops. Garnish with parsley.

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