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Categories:
unsalted butter corn heavy cream salt olive oil bay scallops black truffle Drizzle of truffle oil long chives chives paprika salt garlic black pepper onion powder cayenne pepper dried leaf oregano thyme
Viewed: 64 - Published at: 7 years agoIngredients
- 1 tablespoon unsalted butter
- 2 ears of sweet corn with kernels removed (about 1 cup kernels)
- 1/2 cup heavy cream
- Salt and white pepper
- 2 tablespoons olive oil
- 1/4 pound bay scallops
- Essence, recipe follows
- 1 black truffle
- Drizzle of truffle oil
- 3 long chives
- 1 tablespoon chopped chives
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Method
- In a saute pan, heat the butter.
- Saute the corn for 2 to 3 minutes.
- Season with salt and pepper.
- Add the cream and bring up to a boil.
- Reduce to a simmer and cook for 2 to 3 minutes or until the cream thickens.
- Season with salt and pepper.
- In a saute pan, heat the olive oil.
- Season the scallops with Essence.
- Sear the scallops for 2 to 3 minutes or until the scallops have a nice sear on each side.
- Spoon the sauce into a shallow bowl.
- Arrange the scallops over the sauce.
- Shave the truffles over the scallops and drizzle with the truffle oil.
- Garnish with long chives and chopped chives.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Yield: about 2/3 cup
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
- Published by William and Morrow, 1993.
