For the Emulsion:
In a sauté pan, over medium heat, add the oil. When the oil is hot, add the shallots. Sauté for 1 minute. Add the garlic and mushrooms. Continue to sauté for 1 minute. Add the tomatoes. Sauté for 1 minute. Stir in the veal reduction and bring to a simmer. Cook until all of the liquid has evaporated, about 2 minutes. Remove from the heat and cool completely. In a food processor, fitted with a metal blade, combine the mushroom mixture, egg, mustard and lemon juice. Season with salt and pepper. Process until smooth. With the machine running, slowly add in the vegetable oil. Continue processing with the truffle oil . Season with salt and pepper. Cover and refrigerate until ready to use.
For the Scallops:
Season the scallops with salt and pepper. In a large sauté pan, over medium heat, add the oil. When the oil is hot, add the scallops and sear for 3 to 4 minutes on each side. Place a scallop in the center of each serving plate. Drizzle the emulsion over each scallop. Shave the truffles over the sauce. Garnish with a sprinkle of cheese and chives.
Yield: 24 appetizer servings