Food Network
Home> Recipes>
Seared Scallops with Pureed White Beans and Homemade Truffle Oil Recipe

Seared Scallops with Pureed White Beans and Homemade Truffle Oil

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2005

Show: Emeril LiveEpisode: Emeril's Perfect Pantry

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (7)

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be signed in to review this recipe.

or Register to Review

Average Rating:

Total Reviews: 7

Showing 1-7 of 7

Sort by:

Newest

  • on August 28, 2011

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 13, 2008

    Flag

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

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 25, 2008

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 02, 2007

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 08, 2006

    Flag

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

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 01, 2006

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 21, 2005

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Coupons For You

Nutrition Facts

Calories
 
Fat
 
Saturated Fat
 
Carbohydrates
 
Fiber
 
Protein
 
Food Network Food Network
© 2012 Television Food Network G.P. All rights reserved.