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Scallop, Confit Of Wild Mushroom And Black Truffle Dome

  • Yield: 4 servings


  • 4 seared bay scallops
  • 1/2 cup brunoise potatoes, blanched
  • 1/2 cup brunoise carrots, blanched
  • 2/3 cup confit mushrooms (sliced, sauteed)
  • 1 1/2 cups mushroom broth
  • Salt and pepper
  • 12 thin slices of a black truffle
  • 2 teaspoons truffle oil
  • 1 puff pastry sheet (11 by 14-inch)
  • 1 egg, beaten
  • 1/4 cup grated Parmigiano-Reggiano Cheese
  • Salt and pepper
  • Bottle of truffle oil for drizzling
  • 1 black truffle for shaving
  • 2 tablespoons chopped chives


  • Preheat the oven to 350 degrees F. Place the scallops in four individual ramekins (4-ounce). Divide the potatoes and carrots between the four ramekins and place around the scallops. Add 1/4 cup of the mushrooms in each ramekin. In each ramekin, pour 3 ounces of the broth. Season with salt and pepper. Top each of the scallops with 3 slices of the truffles and a drizzle of the truffle oil. For the pastry: With a 4 1/2-inch round cutter, cut out four round disks from the puff pastry. Place the pastry directly on top of the ramekin.
  • Using you hands, press the pastry over the side of the ramekin, while turning the ramekins clockwise. This will seal the dome. Using a pastry brush, brush the beaten egg over the top of the dome. Sprinkle with the Parmigiano-Reggiano cheese. Season with salt and pepper.
  • Bake for 15 to 20 minutes or until the pastry is golden brown and the scallops are heated through. Remove the domes from the oven and place on a folded napkin. Drizzle the dome with truffle oil. Sprinkle the domes with cheese and shaved black truffles. Garnish with chopped chives.