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Add a photoServings: 6
Ingredients
- 6 x Live diver scallops or possibly large sea scallops cleaned, with their shells reserved
- 2 Tbsp. Extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
- 2 1/2 c. Mashed potatoes
- 1/2 c. Celery root puree Truffle oil
- 1 x Truffle for shaving Minced chives see * Note
Directions
- Preheat the oven 400 degrees.
- In a saute/fry pan, heat the extra virgin olive oil. Season the scallops with salt and pepper. When the pan is smoking warm, sear the scallops for 1 to 2 min 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 min or possibly till the potatoes are golden brown-brown. Place the shell on a plate. Drizzle the truffle oil over and top with shaved truffles. Garnish with chives and Emeril's Essence.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 79g | |
| Recipe makes 6 servings | |
| Calories 73 | |
| Calories from Fat 9 | 12% |
| Total Fat 0.98g | 1% |
| Saturated Fat 0.48g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 53mg | 2% |
| Potassium 300mg | 9% |
| Total Carbs 9.84g | 3% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.17g | 1% |
| Protein 6.11g | 10% |
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