| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Essnce10 |
4 |
servings |
INGREDIENTS
| 16 |
lg |
Scallops; cleaned |
| 2 |
tb |
Rustic Rub; see * Note |
| 2 |
tb |
Olive oil |
| 1 |
c |
Black bean puree; hot |
| 1/2 |
c |
Guacamole |
|
|
Sour cream; in a squeeze bottle |
|
|
Fried tortilla strips |
| 1 |
tb |
Chopped parsley |
| 1 |
tb |
Brunoise red peppers |
| 1 |
tb |
Brunoise yellow peppers |
INSTRUCTIONS
* Note: See the "Rustic Rub - {Emeril's Rustic Seasoning}" recipe which is
included in this collection.
Season the scallops with Rustic Rub. Heat the oil in a large saute pan.
When the oil is hot, sear the scallops for 2 minutes on each side. Remove
from the pan. Spoon 1/4 cup of the puree in the center of each plate.
Arrange four scallops around the sauce. Spoon the guacamole on top of each
scallop. Garnish with the sour cream, tortilla strips, parsley, and
peppers. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2457 broadcast 09-18-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
10-06-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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