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Scallops: Seared Bay Scallops with Sweet Corn

Source of Recipe

Emeril Lagasse


Recipe Introduction

Note: for essence spice mix, see sauces-seasonings category

List of Ingredients

2 tablespoons olive oil
1/4 pound bay scallops
1 tablespoon butter
2 ears sweet corn, kernels removed (1 c.)
1/2 cup heavy cream
1 black truffle
1 tablespoon chopped chives
drizzle truffle oil


Recipe

In a saute pan, heat the butter. Saute the corn for 2-3 minutes. Season with salt and pepper. Add the cream and bring up to a boil. Reduce to a simmer and cook for 2-3 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 2-3 minutes or until the scallops have a nice sear on each side. Spoon the sauce into a shallow bowl. Arrange the scallops over the corn. Shave the truffles over the scallops and drizzle with the truffle oil. Garnish with long chives and chopped chives. Yield: 2 servings