Pan-sauteed scallops w herb pasta salad and parsley coulis
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Chicken stock |
| 2 | bunches | Parsley; stems picked |
| ¼ | cup | White wine |
| 12 | Sea scallops | |
| 1 | tablespoon | Olive oil |
| Emeril's Essence; see * Note | ||
| ½ | cup | Chopped fresh mild herbs |
| (basil; chervil, tarragon, parsley) | ||
| 3 | tablespoons | Extra-virgin olive oil |
| 1 | teaspoon | Minced garlic |
| 8 | ounces | Fresh angel hair pasta; cooked, shocked, and |
| ; tossed in olive oil | ||
| ½ | cup | Grated Parmigiano-Reggiano cheese |
| 2 | tablespoons | Finely-chopped parsley |
| Edible flowers | ||
Directions
* Note: See the "Emeril's Essence Information" recipe which is included in this collection.
In a sauce pan, bring the chicken stock up to a boil. Remove from the heat.
Pour into a blender along with the parsley and white wine. Puree until smooth. Season with salt and pepper. Season the scallops with Emeril's Essence. In a saute pan, heat the olive oil. When the oil is hot, saute the scallops for 2 minutes on each side. (The scallops should have a nice golden-brown sear on each side -** the oil must be almost smoking.) Remove from the pan. In a mixing bowl, whisk the herbs and extra-virgin olive oil together. Add the garlic. Toss the pasta with the dressing. Season with salt and pepper. Spoon the coulis in the center of the plate. Mound the pasta salad in the center of the sauce. Arrange the scallops around the salad. Garnish with the cheese, parsley, and edible flowers. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2388 broadcast 10-10-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
12-11-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.