Scallops, Seared w Porcini Relish &Truffle Butter  Serves 6

Sauce: mix butter and truffle oil together. Place on plastic wrap, form a log and wrap tightly. Refrigerate until firm. In saucepan, combine water from porcinis (or use white wine), shallots & garlic. Boil until reduced to 1 c. Stir in cream and cook 1 min. Cut butter into 1″ pieces. Reduce heat to medium low and whisk in butter, one piece at a time. Keep sauce warm. Scallops: season w s&p. Sauté over med-hi heat in 1 T olive oil 2-3 min per side. Relish: in another sauté pan, heat remaining T of olive oil. When hot, add corn Season w s&p. Sauté 3 min. Add crabmeat & mushrooms.. Sauté 2 min. Remove from heat and stir in chives. To serve: spoon 1/4 c of sauce in center of plate. Spoon 1/2 c potatoes or beans in center of sauce. Spoon relish over. Lay a scallop on top of each pile. Garnish w shaved truffles and chives.

Butter 0.5lb at room temp
Truffle Oil 0.25c
Shallot 1T minced
Garlic1T chopped
Heavy Cream 0.5c
Scallops 6large sea
Olive Oil 2T
Corn 1ear fresh
Crab 0.25lb
Mushrooms 6 dried porcini
Chives 1T
Potato 1.5c mashed, hot–or cooked navy beans