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1
In a mixing bowl, mix the butter and truffle oil together.
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2
Place the butter on plastic wrap, form a log and wrap tightly.
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3
Refrigerate until firm.
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4
In a saucepan, combine the white wine, shallots and garlic.
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5
Season with salt and white pepper.
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6
Bring the liquid to a boil and cook for 3 minutes.
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7
Stir in the cream and cook for one minute.
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8
Cut the butter into 1 inch pieces.
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9
Reduce the heat to medium low and whisk in the butter, one piece at a time.
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10
Reduce the heat to low and keep the sauce warm.
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11
Season the scallops with salt and pepper.
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12
In a saute pan, over medium-high heat, add one tablespoon of the oil.
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13
When the oil is hot, add the scallops and sear for 2 to 3 minutes on each side.
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14
In another saute pan, heat the remaining tablespoon of oil.
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15
When the oil is hot, add the corn.
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16
Season with salt and pepper.
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17
Saute for 3 minutes.
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18
Add the crabmeat and mushrooms.
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19
Season with salt and pepper.
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20
Continue to saute for 2 minutes.
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21
Remove from the heat and stir in the chives.
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22
To serve, spoon 1/4 cup of the sauce in the center of each plate.
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23
Spoon 1/2 cup of the potatoes in the center of the sauce.
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24
Spoon the relish over the potatoes.
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25
Lay a scallop on top of each pile of potatoes.
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26
Garnish with shaved truffles and chives.
