Chorizo crusted scallops
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8.00 | ounce | finely-chopped chorizo sausage |
| ½ | cup | bread crumbs; to 1 cup |
| 16.00 | large | sea scallops |
| 1 | emeril's essence; see * note | |
| ½ | cup | flour |
| 1.00 | egg; slightly beaten with | |
| 1 | some milk | |
| 1 | olive oil; for pan-frying | |
Directions
* Note: See the "Emeril's Essence Information" recipe which is included in this collection.
In a hot saute pan, render the chorizo for 2 to 3 minutes. Remove from the heat. In a food processor, pulse the chorizo with the bread crumbs until the mixture binds together. Season with Essence. Season the scallops with Essence. Dredge the scallops in the flour. Dip the scallops in the egg wash, removing any excess. Dredge the scallops in the chorizo crust. In a saute pan, heat the olive oil. When the oil is hot, pan-fry the scallops for 2 to 3 minutes on each side, or until they are golden. Drain on a paper-lined plate. Season with Essence. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2374 broadcast 10-01-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
11-14-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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