Recipe courtesy of Emeril Lagasse
Print
Total:
40 min
Prep:
15 min
Cook:
25 min
Yield:
6 servings

Ingredients

  • 1/2 pound butter, at room temperature
  • 1/4 cup white truffle oil
  • 1 cup white wine
  • 1 tablespoon minced shallots
  • 1 teaspoon chopped garlic
  • Salt
  • Freshly ground white pepper
  • 1/2 cup heavy cream
  • 6 large sea scallops
  • Freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 ear of fresh corn, scrapped from the cob
  • 1/4 pound crabmeat picked for cartilage
  • 6 fresh porcini mushrooms, cleaned and thinly sliced
  • 1 tablespoons chopped chives
  • 1 1/2 cups mashed potatoes, hot
  • 1 small black truffle

Directions

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.

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