Emerilized diver scallops
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6.00 | live diver scallops or large sea sc; allops, cleaned, | |
| 1 | with their shells reserved | |
| 2.00 | tablespoon | olive oil |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 2½ | cup | mashed potatoes |
| ½ | cup | celery root puree |
| 1 | truffle oil | |
| 1.00 | truffle; for shaving | |
| 1 | === garnish === | |
| 1 | chopped chives | |
| 1 | emeril's essence; see * note | |
Directions
* Note: See the "Emeril's Essence Information" recipe which is included in this collection.
Preheat the oven 400 degrees. In a saute pan, heat the olive oil.
Season the scallops with salt and pepper. When the pan is smoking hot, sear the scallops for 1 to 2 minutes on each side. Remove from the pan. Spoon the potatoes in a pastry bag with a star tip. Pipe the potatoes onto the cleaned shell. Place the scallop in the center of the potatoes. Place the scallop shells on a baking sheet and bake for 6 to 8 minutes or until the potatoes are golden-brown. Place the shell on a plate. Drizzle the truffle oil over and top with shaved truffles. Garnish with chives and Emeril's Essence. This recipe yields 6 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2303 broadcast 04-16-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
04-22-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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