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
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
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