Recipe - Emerilized Diver Scallops

6 Live diver scallops or large
sea scallops; cleaned and
shells reserved
2 tablespoon Olive oil
Salt and pepper
2 12 cups mashed potatoes and
One half cup Celery root puree
Truffle oil
1 Truffle for shaving

ESSENCE OF EMERIL SHOW#EE2303

Preheat the oven 400 degrees F. In a saute pan, heat the olive oil. Season
the scallops with salt and pepper. When the pan is smoking hot, sear the
scallops for 1 to 2 minutes on each side. Remove from the pan. Spoon the
potatoes in a pastry bag with a star tip. Pipe the potatoes onto the
cleaned shell. Place the scallop in the center of the potatoes. Place the
scallop shells on a baking sheet and bake for 6 to 8 minutes or until the
potatoes are golden brown. Place the shell on a plate. Drizzle the truffle
oil over the top and shaved truffles. Garnish with chives and Essence.

Yield: 6 servings

Posted to recipeludigest by molony molony@scsn.net on Feb 26, 1998