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1
In a saute/fry pan, heat the extra virgin olive oil.
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2
When the oil is warm, saute/fry the corn, onions, garlic, and peppers for 3 min.
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3
Season with salt and pepper.
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4
Add in the frisee, parsley and water.
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5
Cook to wilt the frisee, about 2 min.
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6
Remove from the heat.
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7
Season the scallops with salt and pepper.
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8
Dredge the scallops in the sugar.
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9
In a saute/fry pan, heat the remaining 1 Tbsp.
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10
of extra virgin olive oil.
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11
When the pan is smoking warm, caramelize the scallops for 2 to 3 min on each side.
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12
Remove from the heat.
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13
Spoon the sauce on the bottom of the plate.
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14
Mound the salad in the center of the sauce.
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15
Arrange the scallops around the salad.
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16
Garnish with shaved truffle, long chives, minced chives and Emeril's Essence.
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17
This recipe yields 4 appetizer servings.
