This was the second course in the truffle experiment. This takes about 20 minutes, feeds two and costs about $20.
Crab and Egg Yolk Sauce
1/8 cup jumbo lump crab meat
2 yolks only, farm raised egg
1 tablespoon chopped chives
1 tablespoon butter, softned
Using a double boiler whish egg yolks over the heat in a large mixing bowl. They will increase in volume after 2 or 3 minutes. Now add the butter and the chives and whisk again. Toss in crab and mix thoroughly. Season with salt and white pepper.
I pan seared the scallop in butter and olive oil along with some diced shallot. I topped the dish with fresh truffle shaves and it was amazing. It may have been my favorite one of all. Buon Apetito!
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