Cooking Index - Cooking Recipes & IdeasScallop, Confit Of Wild Mushroom And Black Truffle Dome Recipe - Cooking Index

Scallop, Confit Of Wild Mushroom And Black Truffle Dome

Type: Fish
Serves: 4 people

Recipe Ingredients

4   Bay scallops - seared
1/2 cup 118mlBrunoise potatoes - blanched
1/2 cup 55g / 1.9ozBrunoise carrots - blanched
2/3 cup 157mlConfit mushrooms - sliced, sauteed
1 1/2 cups 355mlMushroom broth
  Salt - to taste
  Freshly-ground black pepper - to taste
12   Black truffle - thin slices
2 teaspoons 10mlTruffle oil
1   Puff pastry sheet (11" by 14")
1   Egg - beaten
1/4 cup 36g / 1.3ozGrated Parmigiano-Reggiano Cheese
  Truffle oil - for drizzling
1   Black truffle - for shaving
2 tablespoons 30mlChopped chives

Recipe Instructions

Preheat the oven to 350 degrees. Place the scallops in four individual ramekins (4-ounce). Divide the potatoes and carrots between the four ramekins and place around the scallops. Add 1/4 cup of the mushrooms in each ramekin. In each ramekin, pour 3 ounces of the broth. Season with salt and pepper. Top each of the scallops with 3 slices of the truffles and a drizzle of the truffle oil.

For the pastry: With a 4 1/2-inch round cutter, cut out four round disks from the puff pastry. Place the pastry directly on top of the ramekin.

Using your hands, press the pastry over the side of the ramekin, while turning the ramekins clockwise. This will seal the dome. Using a pastry brush, brush the beaten egg over the top of the dome. Sprinkle with the Parmigiano-Reggiano cheese. Season with salt and pepper.

Bake for 15 to 20 minutes or until the pastry is golden-brown and the scallops are heated through. Remove the domes from the oven and place on a folded napkin. Drizzle the dome with truffle oil. Sprinkle the domes with cheese and shaved black truffles. Garnish with chopped chives.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2309 broadcast 03-05-1997) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.