Seared Scallops With Porcini Relish And Truffle Butter Sauce

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Seared Scallops With Porcini Relish And Truffle Butter Sauce Ingredients

1/2 lb Butter; at room temperature	Freshly-ground black pepper;
1/4 c White truffle oil	2 tb Olive oil
1 c White wine	1 Fresh corn ear; scrapped
1 tb Minced shallots	1/4 lb Crabmeat; picked over
1 ts Chopped garlic	6 Fresh porcini mushrooms;
Salt; to taste	1 tb Chopped chives
Freshly-ground white pepper;	1 1/2 c Mashed potatoes; hot
1/2 c Heavy cream	1 sm Black truffle
6 lg Sea scallops

Instructions for Seared Scallops With Porcini Relish And Truffle Butter Sauce

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. This recipe yields 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B67) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 02-09-1999 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.

Main Ingredient: Cuisine: Uncategorized

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