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Emerilized Diver Scallops
Ingredients
- 6 x Live diver scallops or possibly large sea scallops cleaned, with their shells reserved
- 2 Tbsp. Extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
- 2 1/2 c. Mashed potatoes
- 1/2 c. Celery root puree Truffle oil
- 1 x Truffle for shaving Minced chives see * Note
Directions
- Preheat the oven 400 degrees.
- In a saute/fry pan, heat the extra virgin olive oil. Season the scallops with salt and pepper. When the pan is smoking warm, sear the scallops for 1 to 2 min on each side. Remove from the pan. Spoon the potatoes in a pastry bag with a star tip. Pipe the potatoes onto the cleaned shell. Place the scallop in the center of the potatoes. Place the scallop shells on a baking sheet and bake for 6 to 8 min or possibly till the potatoes are golden brown-brown. Place the shell on a plate. Drizzle the truffle oil over and top with shaved truffles. Garnish with chives and Emeril's Essence.
- This recipe yields 6 servings.
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