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Receta Emeril's Beggar Purses Wrapped In A Truffle Crepe

Name: Emeril's Beggar Purses Wrapped In A Truffle Crepe
Ingredients: 1 1/2 c. Lowfat milk; 1 c. Truffle flour; 2 x Large eggs Salt to taste Freshly-grnd white pepper to taste; 2 Tbsp. Extra virgin olive oil; 12 x Quail Large eggs; 12 lrg Fresh scallops, cleaned; 1 c. Truffle Mashed Potatoes, warm see * Note; 12 whl Chives; 1 x recipe Truffle Salsify Relish; 1 x recipe Spinach And Black Truffle Reduction, warm see * Note Minced fresh parsley for garnish

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Ingredientes

1 1/2 c. Lowfat milk
1 c. Truffle flour
2 x Large eggs Salt to taste Freshly-grnd white pepper to taste
2 Tbsp. Extra virgin olive oil
12 x Quail Large eggs
12 lrg Fresh scallops, cleaned
1 c. Truffle Mashed Potatoes, warm see * Note
12 whl Chives
1 x recipe Truffle Salsify Relish
1 x recipe Spinach And Black Truffle Reduction, warm see * Note Minced fresh parsley for garnish

Direcciones

For the crepes: In a mixing bowl, combine the lowfat milk, truffle flour, and Large eggs together. Whisk till smooth. Season the batter with salt and white pepper.
Heat a lightly-greased 6-inch pan. Remove from the heat and add in 2 Tbsp. of the batter. Lift and tilt the pan to spread the batter proportionately. Return to the heat; brown on one side only. Flip the crepe, remove from the pan onto parchment paper.
Crack the quail Large eggs into individual ramekins. In a non-stick pan, heat 1 Tbsp. of extra virgin olive oil. When the oil is warm, carefully slide the ramekins with the quail Large eggs, into the pan. Season the Large eggs with salt and pepper. Fry the Large eggs for about 1 minute and remove from the pan and set aside.
Season the scallops with salt and pepper. In a large saute/fry pan, heat 1 Tbsp. of extra virgin olive oil. When the oil is warm, add in the scallops and sear for 2 to 3 min on each side. Remove the scallops and set aside.
Place the scallops in the center of each crepe. Place a Tbsp. of the Truffle Mashed Potatoes on top of the scallops. Lay a fried quail egg on top of the mashed potatoes. Pull the edges of the crepe together and tie with a long chive, forming a purse-like shape.
To serve, spoon the Spinach And Black Truffle Reduction sauce in the center of four plates. Place three scallop purees in the center of the sauce. Spoon the Truffle Salsify Relish around the scallops. Garnish with parsley.
This recipe yields 4 main course servings or possibly 12 appetizer servings.
Comments: The original recipe title as listed is "Emeril's Beggar Purses Consisting Of Seared Scallops, Truffle Mash, And Fried Quail Large eggs Wrapped In A Truffle Crepe".