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Seared Scallops Served with a Truffled Potato Sauce and Warm Potato Relish Recipe

Seared Scallops Served with a Truffled Potato Sauce and Warm Potato Relish

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Average Rating:

Total Reviews: 9

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  • on May 08, 2011

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    I made this for my mom on Mother's Day and it was good but neither one of us was blown away. I was slightly disappointed in the sauce, the truffle oil gave it a lot of wonderful depth however the chicken broth flavor was way too pronounced. I used Swanson's low sodium chicken broth, perhaps a different brand would be better. Next time I will use half chicken broth and half water or maybe just water by itself. The potato relish was an interesting (as in slightly odd mix of flavors on its own but once I had it all put together with the sauce it was very tasty, the 2 complimented each other beautifully. The scallops were a little too salty, I would leave the salt out of the flour mixture. The white pepper as opposed to black pepper is a nice touch. All in all I would make this again but not exactly by the recipe, it needs a little messing with to be truly special.

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  • on June 12, 2010

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    I am a huge scallop fan and make this recipe almost every time I eat them. You will not be disapointed.

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  • on June 12, 2009

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    This was Delicious! I used Sweet potatoes instead to make it healthier and tastier. The end result was wonderful! I think this will be one of the best dinners that I will serve guests.

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  • on February 14, 2008

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    This recipe takes a little bit of work but it is so worth it. I have made this one also about 3/4 times. I can't rave enough about this recipe. It is fancy dining at home. My hubby prefers that I'd cook then going to Ruth Chris.

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  • on June 18, 2007

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    This one was a lot of work, but what a payoff, the guests were licking the plate to get more of the potato sauce. Now they always ask for it.

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  • on June 03, 2007

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    The cream sauce for the scallops is absolutely delicious and is now on my list of all time favorites! I also put the sauce with fish and was equally pleased! I used black truffle oil (I read that another reviewer used white truffle oilnot sure of the difference in taste between the two as I have never used this seasoning before. I believe it's the key ingredient to making this sauce so delicious. Enjoy your meal!!

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  • on May 29, 2007

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    My husband and I agree: this is our new favorite dish. The sauce and potato relish are excellent--they go perfectly together. The recipe is easy to follow and does not need any adjustments. Thanks Emeril!

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  • on January 28, 2007

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    This was absolutely divine!! Loved the flavor of the potato relish with the truffled potata sauce. The sauce could also serve as a delicious potato soup ... in a word ... awesome!

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  • on May 15, 2006

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    I was having Mother's Day dinner at my house and decided to make this dish. My two boys 9 and 13 loved it and said it was the "best" meal I had ever cooked. Everyone raved at dinner time and of course I had to thank Emeril! I had potato truffle left over and added it the next day to my sauteed chicken. Yum!!

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