House of Embers Scallops


7 large bay scallops
2 Tbsp vegetable oil
1/2 onion, diced
2 slices bacon, diced
3/4 cup heavy cream,
2 leaves fresh basil, chiffonade
1 Tbsp chopped parsley
2 Tbsp butter
1 Tbsp truffle oil
1 cup fresh sweet corn
Salt and pepper


Season scallops and sear in hot oil, cook golden brown on both sides remove scallops. Add bacon, render, add onions and saute until tender. Add rest of ingredients except truffle oil. Reduce cream until it coats the back of a spoon, return scallops, add truffle oil and serve.

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