Pan-Seared Diver Scallops on White Bean And Truffle Puree

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Pan-Seared Diver Scallops on White Bean And Truffle Puree Ingredients

1/2 lb White beans	4 tb Olive oil
3 c Whole milk	1/4 c Minced onions
2 c Chicken stock	1/2 lb Assorted exotic mushrooms;
1 Bouquet garni	2 ts Minced garlic
Salt; to taste	1 1/2 c Dark stock reduction or
Freshly-ground black pepper;	12 Diver scallops; cleaned
1/4 c Heavy cream	2 c Whole spinach; washed and
1 Drizzle Truffle oil	2 oz Shaved Parmigiano-Reggiano

Instructions for Pan-Seared Diver Scallops on White Bean And Truffle Puree

Preheat the fryer. In a saucepan, combine the beans, milk, stock and bouquet. Season the mixture with salt and pepper. Cook the beans for about 2 hours, or until fork tender. Using a hand-held blender, puree the mixture until smooth. Stir in the cream. Drizzle in the truffle oil to taste. Re-season with salt and pepper. In a saute pan, heat 2 tablespoons of olive oil. When the oil is hot, add the onions and saute for 1 minute. Add the mushrooms and continue to saute for 2 minutes. Season with salt and pepper. Add the garlic and stock reduction. Bring the liquid up to a boil and reduce to a simmer. Simmer the sauce for about 3 to 4 minutes, Re-season with salt and pepper if needed. Season the scallops with salt and pepper. In a large saute pan, heat the olive oil. When the oil is hot, add the scallops and sear for 2 to 3 minutes on each side, or until golden-brown. Fry the spinach in the hot oil for 30 seconds or until crispy. Remove from the oil and drain on a paper-lined plate. Season with salt and pepper. To assemble, make a small pool of the bean puree in the center of each plate. Lay the two seared scallops directly on top of the puree. Spoon the mushroom mixture over the scallops. Garnish with the fried spinach, shaved black truffles and cheese. This recipe yields 6 servings. Comments: The original recipe title as listed is "Pan-Seared Diver Scallops On A Pool Of White Bean And Truffle Puree, Shaved Truffles And Parmigiano-Reggiano Cheese". Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A46 broadcast 04-11-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-23-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.

Main Ingredient: ChickenCuisine: Uncategorized

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