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Seared Scallops with Pureed White Beans and Homemade Truffle Oil Recipe

Seared Scallops with Pureed White Beans and Homemade Truffle Oil

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Average Rating:

Total Reviews: 7

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  • on August 28, 2011

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    The sauce had a smooth texture, parsnip and truffle oil gave it unique flavor, excellent recipe, you cannot go wrong with this one, thanks Emeril!

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  • on December 13, 2008

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    This recipe is delicious, and very simple to make. I,too, used canned beans.

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  • on October 25, 2008

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    I made this dish for a dinner party for my foodie friends. They raved about it and all of them wanted the recipe. I used store-bought (roland white truffle oil and it turned out great. I did choose to use the dried beans and I think that is the best choice. Will definitely serve again.

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  • on March 02, 2007

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    I made this dish for a dinner party. Everyone loved the scallops that I rested on top of the pureed beans! I used truffle oil that I purchased from Whole Foods (Roland brand instead of making it from scratch, but I followed the rest of the recipe to the tee. I can't wait to make it again!

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  • on April 08, 2006

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    Exceloent the truffel oil added a great flavor just don't over use it otherwise it will over power the dish.

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  • on March 01, 2006

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    The white bean puree is awesome! I used canned beans instead of dried beans to cut down on cooking time(and obviously cut down on the chicken stock. Wonderful. The scallops went well with the puree. As the recipe says, make sure you have really hot oil, otherwise you won't get that nice brown seared look to the scallops.

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  • on September 21, 2005

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    This is amazing. I used store bought truffle oil and (of course it was fine. Perfect for a special occasion or a romantic dinner. Take care not to overcook the scallops, as they will get chewy.

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