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Seared Scallops Served with a Truffled Potato Sauce and Warm Potato Relish (Emeril Lagasse) Recipe

Seared Scallops Served with a Truffled Potato Sauce and Warm Potato Relish (Emeril Lagasse) Recipe

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Seared Scallops Served with a Truffled Potato Sauce and Warm Potato Relish (Emeril Lagasse)

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Ingredients:

Serving

1/4 lb small red thumb new potatoes
2 tbsp olive oil
2 tsp minced shallots
1/2 tsp minced garlic
2 tbsp balsamic vinegar
1/4 tsp salt
pinch fresh ground white pepper
1 tsp chopped chives
1 tsp fresh picked tarragon leaves
3 tbsp butter
2 tbsp minced shallots
1/2 tsp minced garlic
1 cup small peeled, diced new potato
11/2 cups chicken stock
11/2 tsp salt
3/4 tsp fresh ground white pepper
1/2 cup heavy cream
1 to 2 tsp truffle oil
1 tbsp olive oil
12 sea scallops
2 tbsp instant flour (recommended : wondra)
chopped chives, for garnish

Directions:

Potato Relish:
In a small saucepan, place the potatoes and cover with water. Set over high heat and bring to a boil, reducing to a low boil until tender, about 7 to 8 minutes. Remove from the heat and cool under cold running water. Once cool enough to handle, slice the potatoes into 1/4-inch rounds and place in a medium bowl. Set an 8-inch saute pan over medium heat and add the olive oil. When the oil is hot, add the shallots and garlic and saute until fragrant, about 1 minute. Add the sliced potatoes to the pan, and saute for 2 to 3 minutes. Add the balsamic vinegar to the pan and cook until reduced by about half, about 2 minutes. Season the potatoes with the salt and pepper and garnish with the chives and tarragon. Set aside while you prepare the scallops.
Potato Truffle Sauce and Scallops:
In an 8-inch saute pan set over medium heat, add 1 tablespoon of the butter. Once melted, add the shallots and garlic and saute until fragrant, about 1 minute. Add the potatoes and stock to the pan and bring to a boil, reduce to a simmer and cook until the potatoes are tender and the stock has reduced by about half, about 15 minutes. Season the potatoes with 1/2 teaspoon of salt and 1/4 teaspoon of the pepper. Place in a food processor with the heavy cream and pulse until well blended and smooth. Remove to a heat-proof glass or stainless steel bowl and fold in the truffle oil. Wrap with plastic wrap and set aside to keep warm while you prepare the scallops.
Set a 10-inch saute pan over high heat. Add the olive oil. While the oil is getting hot, Season the scallops with the remaining teaspoon of salt and 1/2 teaspoon of pepper. Dredge the scallops in the flour and shake to remove any excess flour. Place the scallops in the saute pan and sear for 2 minutes on the first side. Add the remaining 2 tablespoons of butter to the pan and swirl to evenly distribute. Turn the scallops and continue to cook for 1 1/2 to 2 minutes on the second side, or until golden brown and just cooked through. To serve, divide the potato sauce among the centers of 4 shallow bowls or plates. Place 3 scallops on top of the potato sauce, and garnish with the warm potato relish and chopped chives. Serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	468.26 Kcal (1961 kJ)
Calories from fat	305.67 Kcal
		% Daily Value*
Total Fat	33.96g	52%
Cholesterol	66.73mg	22%
Sodium	4036.34mg	168%
Potassium	523.03mg	11%
Total Carbs	30.51g	10%
Sugars	9.92g	40%
Dietary Fiber	2.09g	8%
Protein	13.4g	27%
Vitamin C	2.8mg	5%
Vitamin A	0.7mg	22%
Iron	1mg	5%
Calcium	74.2mg	7%

Amount Per 100 g
Calories	101.18 Kcal (424 kJ)
Calories from fat	66.04 Kcal
		% Daily Value*
Total Fat	7.34g	52%
Cholesterol	14.42mg	22%
Sodium	872.11mg	168%
Potassium	113.01mg	11%
Total Carbs	6.59g	10%
Sugars	2.14g	40%
Dietary Fiber	0.45g	8%
Protein	2.89g	27%
Vitamin C	0.6mg	5%
Vitamin A	0.1mg	22%
Iron	0.2mg	5%
Calcium	16mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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