Yield: 4 Servings
Measure | Ingredient |
---|---|
8 ounces | Tasso; finely diced |
1 cup | Bread crumbs |
1 tablespoon | Essence |
½ cup | Parmigiano-Reggiano cheese |
\N \N | ;grated |
12 mediums | Calms, on the half shell |
4 \N | Egg yolks |
\N \N | Juice of 1 lemon |
\N pinch | Saffron |
\N \N | Salt and pepper |
2 tablespoons | Chives; chopped |
2 tablespoons | Brunoise re peppers |
2 tablespoons | Brunoise yellow peppers |
SAFFRON SABAYON
Preheat the oven to 450 degrees F. In a hot saute pan, render the tasso for 2 minutes. Remove from heat. Add the bread crumbs, Essence and cheese to the rendered tasso, mix thoroughly. Season the clams with salt and pepper. Top each clam with 1 tablespoon tasso crust.
Place the clams on a baking sheet and bake for 6-8 minutes, or until the crust is golden brown. For the Sabayon: In a mixing owl, whisk eggs, lemon juice and saffron together. Place the bowl over a pot of boiling water and whisk until pale in colour and thick. The sauce will leave a ribbon like trace, about 5 minutes. Season with salt and pepper. Remove clams from oven. Place the clams on a platter and drizzle with sabayon. Garnish with chives and peppers.
Source: Essence of Emeril, #2325, TVFN Formatted by Lisa Crawford, 4/28/96