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Pan Seared Diver Scallops On A Pool Of White Bean And Truffle Puree, Shaved Truffles And Parmigiano-reggiano Cheese

  • Yield: 6 servings


  • 1/2 pound white beans
  • 3 cups whole milk
  • 2 cups chicken stock
  • 1 bouquet garni
  • Salt and pepper
  • 1/4 cup heavy cream
  • Drizzle of truffle oil
  • 4 tablespoons olive oil
  • 1/4 cup minced onions
  • 1/2 pound assorted Exotic mushrooms, sliced
  • 2 teaspoons minced garlic
  • 1 1/2 cups of dark stock reduction or mushroom jus
  • 12 Diver scallops, cleaned
  • 2 cups whole spinach, washed and stemmed
  • 3 black truffles
  • 2-ounce piece of Parmigiano-Reggiano cheese


  • Preheat the fryer. In a saucepan, combine the beans, milk, stock and bouquet. Season the mixture with salt and pepper. Cook the beans for about 2 hours, or until fork tender. Using a handheld blender, puree the mixture until smooth. Stir in the cream. Drizzle in the truffle oil to taste. Reseason with salt and pepper. In a saute pan, heat 2 tablespoons of olive oil. When the oil is hot, add the onions and saute for 1 minute. Add the mushrooms and continue to saute for 2 minutes. Season with salt and pepper. Add the garlic and stock reduction. Bring the liquid up to a boil and reduce to a simmer. Simmer the sauce for about 3 to 4 minutes, Reseason with salt and pepper if needed. Season the scallops with salt and pepper. In a large saute pan, heat the olive oil. When the oil is hot, add the scallops and sear for 2 to 3 minutes on each side, or until golden brown. Fry the spinach in the hot oil for 30 seconds or until crispy. Remove from the oil and drain on a paper-lined plate. Season with salt and pepper. To assemble, make a small pool of the bean puree in the center of each plate. Lay the two seared scallops directly on top of the puree. Spoon the mushroom mixture over the scallop. Garnish with the fried spinach, shaved black truffles and cheese.

Recipe Details