Yield: 2 servings
| Measure | Ingredient |
|---|---|
| 1.00 tablespoon | oil; for cooking |
| 6.00 large | sea scallops |
| 1.00 tablespoon | sour cream |
| 1.00 teaspoon | chopped chives |
| 1.00 teaspoon | chopped chervil |
| 1 \N | salt; to taste |
| 1 \N | freshly-ground black pepper; to taste |
| 1 \N | === yellow tomato puree === |
| ¾ cup | diced yellow tomatoes |
| 2.00 tablespoon | white wine |
| 1 \N | salt; to taste |
| 1 \N | freshly-ground black pepper; to taste |
| 1 \N | === red tomato puree === |
| ¾ cup | diced red tomatoes |
| 2.00 tablespoon | white wine |
| 1 \N | salt; to taste |
| 1 \N | freshly-ground black pepper; to taste |
| 2.00 \N | sprigs chervil |
Heat the oil in a medium saute pan. Slice each scallop into 3 pieces, and season with salt and pepper on both sides. Quickly sear the scallops on both sides. Be careful not to overcook. Remove and place on a plate to cool. In a small bowl, combine the sour cream, chives, and chervil, and season with salt and pepper. Set aside. For the purees, in two small pans over the medium heat, cook the tomatoes and wine for 20 minutes. Season to taste, cool and puree. Build your funky parfaits in two parfait glasses. Spoon 2 tablespoons yellow puree into each glass, followed by three slices of scallop, 2 tablespoons red puree, three slices scallops, 2 tablespoons yellow puree, three slices scallops, 2 tablespoons red puree. Top each with 1 tablespoon herb cream and garnish with the chervil sprig.
Refrigerate for 1 hour before serving. This recipe yields 2 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2194 broadcast 05-23-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
06-05-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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