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extra-virgin olive oil fresh corn kernels onions garlic red peppers parsley water shell sugar cream of corn chives chives
Viewed: 36 - Published at: 8 years agoIngredients
- 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
Method
- 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.
