Seared Scallops with a Porcini Relish and Truffle Butter Sauce

Ingredients

• 1/2 pound butter
• at room temperature
• 1/4 cup white truffle oil
• 1 cup white wine
• 1 tablespoon minced shallots
• 1 teaspoon chopped garlic
• Salt
• Freshly ground white pepper
• 1/2 cup heavy cream
• 6 large sea scallops
• Freshly ground black pepper
• 2 tablespoons olive oil
• 1 ear of fresh corn
• scrapped from the cob
• 1/4 pound crabmeat picked for cartilage
• 6 fresh porcini mushrooms
• cleaned and thinly sliced
• 1 tablespoons chopped chives
• 1 1/2 cups mashed potatoes
• hot
• 1 small black truffle

Instructions

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