Recipe - Scallop Confit Of Wild Mushroom And Black Truffle Dome

4 Seared bay scallops
One half cup Brunoise potatoes; blanched
One half cup Brunoise carrots; blanched
2/3 cup Confit mushrooms; ( cut or sliced up
sauteed)
1 One half cup Mushroom broth
Salt and pepper
12 Thin slices of a black
truffle 2 teaspoons truffle
oil
1 Puff pastry sheet; (11" by
14")
1 Egg; beaten
One fourth cup Grated Parmesan Reggiano
Cheese
Salt and pepper
Bottle of truffle oil for
drizzling
1 Black truffle for shaving
2 tablespoon Chopped chives

ESSENCE OF EMERIL SHOW # EE2309

Preheat the oven to 350 degrees. Place the scallops in four individual
ramekins (4 ounce). Divide the potatoes and carrots between the four
ramekins and place around the scallops. Add One fourth cup of the mushrooms in
each ramekin. In each ramekin, pour 3 ounces of the broth. Season with salt
and pepper. Top each of the scallops with 3 slices of the truffles and a
drizzle of the truffle oil. For the pastry: With a 4 1/2inch round cutter,
cut out four round disks from the puff pastry. Place the pastry directly on
top of the ramekin.

Using you hands, press the pastry over the side of the ramekin, while
turning the ramekins clockwise. This will seal the dome. Using a pastry
brush, brush the beaten egg over the top of the dome. Sprinkle with the
Parmesan Reggiano Cheese. Season with salt and pepper.

Bake for 1520 minutes or until the pastry is golden brown and the scallops
are heated through. Remove the domes from the oven and place on a folded
napkin. Drizzle the dome with truffle oil. Sprinkle the domes with Parmesan
Reggiano Cheese and shaved black truffles. Garnish with chopped chives.

Yield: 4 servings

Posted to recipeludigest by molony molony@scsn.net on Feb 21, 1998