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Seared Bay Scallops With Fresh Sweet Corn And Truffles

  • Yield: 2 servings


  • 1 tablespoon unsalted butter
  • 2 ears of sweet corn with kernels removed (about 1 cup kernels)
  • 1/2 cup heavy cream
  • Salt and white pepper
  • 2 tablespoons olive oil
  • 1/4 pound bay scallops
  • Essence
  • 1 black truffle
  • Drizzle of truffle oil
  • 3 long chives
  • 1 tablespoon chopped chives


  • In a saute pan, heat the butter. Saute the corn for 2 to 3 minutes. Season with salt and pepper. Add the cream and bring up to a boil. Reduce to a simmer and cook for 2 to 3 minutes or until the cream thickens. Season with salt and pepper. In a saute pan, heat the olive oil. Season the scallops with Essence. Sear the scallops for 2 to 3 minutes or until the scallops have a nice sear on each side. Spoon the sauce into a shallow bowl. Arrange the scallops over the sauce. Shave the truffles over the scallops and drizzle with the truffle oil. Garnish with long chives and chopped chives.