Herb crusted sea scallops

Yield: 1 servings

Measure Ingredient
4 Sea scallops
1 tablespoon Dijon mustard
Salt; to taste
Freshly-ground black pepper; to taste
Bayou Blast - {Emeril's Creole Seasoning}; see * Note
2 cups Finely-chopped herbs; total
(cilantro; mint, parsley, thyme, basil,
Tarragon; chervil)
2 tablespoons Oil
4 ounces Goat cheese
½ pounds Cleaned frisee or endive
1 Recipe Herb Vinaigrette; see * Note

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" and "Herb Vinaigrette" recipes which are included in this collection.

Preheat broiler. Gently spread Dijon mustard over the scallops and then season with salt and pepper, and Bayou Blast. Dip the top and bottom of the scallops into the chopped herbs. In a skillet heat oil, add scallops and cook for 1 minute, turn and cook for another minute. Remove scallops to a gratin or oven-proof dish. Top each scallop with a mound of goat cheese.

Place under the broiler until lightly browned. Serve on a bed of frisee or endive. Drizzle with the Herb Vinaigrette. This recipe yields 1 entree serving or 2 appetizer servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2220 broadcast 08-28-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

11-08-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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