1. In a large skillet, heat the peanut oil over medium-high heat until barely smoking. Season the scallops with half of the salt and pepper and add them to the pan in a single layer. Do not crowd the pan. Cook on one side until browned, about 2 minutes.
2. Add the mushrooms and the corn kernels and stir well. Cook about 3 minutes or until the mushrooms begin to release their juices and the corn starts to become tender.
3. Add the butter, chives, and truffle oil. Turn off heat and stir to mix. Season with remaining salt and pepper and serve.
AREN’T TRUFFLES CHOCOLATE?
Truffles are a member of the mushroom family and grow primarily in France and Italy. The Italian white truffle is far more fragrant than the French black truffle. Look for white truffle oil in specialty markets. Refrigerate unused oil for up to a year.
You deserve a big bowl of the best summer dessert. Try this recipe for sour cherry frozen yogurt.
Excerpted from Tiny House Cooking by Adams Media. Copyright © 2018 Adams Media, a division of Simon and Schuster. Used by permission of the publisher. All rights reserved.