Recipe courtesy of Emeril Lagasse
35 min
20 min
15 min
4 servings


  • 1 dozen eggs
  • 1/2 cup heavy cream
  • 4 ounces grated White Cheddar cheese
  • Drizzle of truffle oil
  • Salt and white pepper
  • 12 sea scallops, cleaned
  • 3 tablespoons butter
  • 12 slices of crispy bacon
  • 1 white truffle


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.

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