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Ingredientes
- 2 Tbsp. Extra virgin olive oil divided
- 1 c. Fresh corn kernels
- 1/3 c. Finely-minced onions
- 1 tsp Chopped garlic
- 1/4 c. Small-diced red peppers
- 1 head Frisee
- 2 Tbsp. Minced parsley
- 1/4 c. Water
- 12 x Diver scallops removed from shell (use very large scallops if divers are not available) Salt to taste Freshly-grnd black pepper to taste
- 1 c. Sugar (in a pie tin)
- 1 c. Pureed truffle cream of corn warm (cook 1 c. of fresh corn down with cream, salt and pepper, puree and finish with truffle oil)
- 1 x Black truffle shaved
- 3 x Chives, long
- 2 Tbsp. Minced chives see * Note
Direcciones
- In a saute/fry pan, heat the extra virgin olive oil. When the oil is warm, saute/fry the corn, onions, garlic, and peppers for 3 min. Season with salt and pepper. Add in the frisee, parsley and water. Cook to wilt the frisee, about 2 min. Remove from the heat.
- Season the scallops with salt and pepper. Dredge the scallops in the sugar. In a saute/fry pan, heat the remaining 1 Tbsp. of extra virgin olive oil. When the pan is smoking warm, caramelize the scallops for 2 to 3 min on each side. Remove from the heat. Spoon the sauce on the bottom of the plate. Mound the salad in the center of the sauce. Arrange the scallops around the salad. Garnish with shaved truffle, long chives, minced chives and Emeril's Essence.
- This recipe yields 4 appetizer servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 123g | |
| Recipe makes 4 servings | |
| Calories 301 | |
| Calories from Fat 71 | 24% |
| Total Fat 8.03g | 10% |
| Saturated Fat 1.63g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 7mg | 0% |
| Potassium 138mg | 4% |
| Total Carbs 58.82g | 16% |
| Dietary Fiber 1.4g | 5% |
| Sugars 52.8g | 35% |
| Protein 1.38g | 2% |
