Seared Scallops With Portobello Mushroom And Truffle Emuslio

Recipe Ingredients

		For The Emulsion
2 teaspoons	10ml	Olive oil
2 tablespoons	30ml	Chopped shallots
1/2 teaspoon	2.5ml	Chopped garlic
1/2 cup	73g / 2.6oz	Chopped portobello mushrooms
1/4 cup	15g / 0.5oz	Chopped peeled seeded tomatoes
1/4 cup	59ml	Veal reduction
1 cup	198g / 7oz	Egg (large)
1 tablespoon	15ml	Dijon mustard
2 tablespoons	30ml	Fresh lemon juice
		Salt - to taste
		Freshly-ground white pepper - to taste
1 cup	237ml	Vegetable oil
1/4 cup	59ml	Truffle oil
		For The Scallops
24		Sea scallops - cleaned (large)
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Olive oil
2		Fresh black truffles - (not canned)
2 oz	56g	Freshly-grated Parmigiano-Reggiano cheese
2 tablespoons	30ml	Chopped chives

Recipe Instructions

For the Emulsion: In a saute pan, over medium heat, add the oil. When the oil is hot, add the shallots. Saute for 1 minute. Add the garlic and mushrooms. Continue to saute for 1 minute. Add the tomatoes. Saute for 1 minute. Stir in the veal reduction and bring to a simmer. Cook until all of the liquid has evaporated, about 2 minutes. Remove from the heat and cool completely.

In a food processor, fitted with a metal blade, combine the mushroom mixture, egg, mustard and lemon juice. Season with salt and pepper. Process until smooth. With the machine running, slowly add in the vegetable oil. Continue processing with the truffle oil. Season with salt and pepper. Cover and refrigerate until ready to use.

For the Scallops: Season the scallops with salt and pepper. In a large saute pan, over medium heat, add the oil. When the oil is hot, add the scallops and sear for 3 to 4 minutes on each side. Place a scallop in the center of each serving plate. Drizzle the emulsion over each scallop. Shave the truffles over the sauce. Garnish with a sprinkle of cheese and chives.

This recipe yields 24 appetizer servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D65) - from the TV FOOD - NETWORK

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