Instructions: Preheat the oven 400 degrees.

In a saute pan, heat the olive oil. Season the scallops with salt and pepper. When the pan is smoking hot, sear the scallops for 1 to 2 minutes on each side. Remove from the pan. Spoon the potatoes in a pastry bag with a star tip. Pipe the potatoes onto the cleaned shell. Place the scallop in the center of the potatoes. Place the scallop shells on a baking sheet and bake for 6 to 8 minutes or until the potatoes are golden-brown. Place the shell on a plate. Drizzle the truffle oil over and top with shaved truffles. Garnish with chives and Emerils Essence.

This recipe yields 6 servings.

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