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Ingredients Jump to Instructions ↓

  1. 1 tablespoon unsalted butter

  2. 2 ears of sweet corn with kernels removed (about 1 cup kernels)

  3. 1/2 cup heavy cream Salt and white pepper

  4. 2 tablespoons olive oil

  5. 1/4 pound bay scallops Essence

  6. 1 black truffle Drizzle of truffle oil

  7. 3 long chives

  8. 1 tablespoon chopped chives

Instructions Jump to Ingredients ↑

  1. In a saute pan, heat the butter. Saute the corn for 2 to 3 minutes. Season with salt and pepper. Add the cream and bring up to a boil. Reduce to a simmer and cook for 2 to 3 minutes or until the cream thickens. Season with salt and pepper. In a saute pan, heat the olive oil. Season the scallops with Essence. Sear the scallops for 2 to 3 minutes or until the scallops have a nice sear on each side. Spoon the sauce into a shallow bowl. Arrange the scallops over the sauce. Shave the truffles over the scallops and drizzle with the truffle oil. Garnish with long chives and chopped chives. Yield : 2 servings

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