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