Scallops, Confit Of Wild Mushrooms, And Black Truffle Dome | Emerils.com

Ingredients

• 1 tablespoon olive oil
• 4 large sea or diver scallops
• Salt and freshly ground black pepper to taste
• 1 medium-size red potato, thinly sliced
• 1 cup Confit of Exotic Mushrooms
• Veal Reduction
• 4 teaspoons white truffle oil (available in specialty food stores)
• 1/4 cup plus 4 teaspoons freshly grated Parmigiano-Reggiano cheese
• 1 small black truffle (available in specialty food stores), wiped clean and shaved
• 1 sheet (11 x 14 inches) puff pastry (look for this in the frozen foods section of your supermarket)
• 1 large egg, lightly beaten
• 1 tablespoon chopped fresh parsley leaves