Seared Scallops With Porcini Relish And Truffle Butter Sauce Recipe

• 1/2 lb Butter at room temperature
• 1/4 c. White truffle oil
• 1 c. White wine
• 1 Tbsp. Chopped shallots
• 1 tsp Minced garlic
•     Salt to taste
•     Freshly-grnd white pepper to taste
• 1/2 c. Heavy cream
• 6 lrg Sea scallops
•     Freshly-grnd black pepper to taste
• 2 Tbsp. Extra virgin olive oil
• 1 x Fresh corn ear, scrapped from the cob
• 1/4 lb Crabmeat picked over
• 6 x Fresh porcini mushrooms cleaned, sliced thin
• 1 Tbsp. Minced chives
• 1 1/2 c. Mashed potatoes warm
• 1 sm Black truffle

Directions