| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Essnce03 | 4 | servings | ||
INGREDIENTS
| 1 | lb | Horseradish; grated |
| Juice of one lemon | ||
| Juice of one orange | ||
| Zest of one lemon; blanched | ||
| Zest of one orange; blanched | ||
| 2 | tb | Chopped cilantro |
| Sugar; to taste | ||
| Kosher salt; to taste | ||
| 12 | lg | Scallops |
| 1 | Cedar plank; abt 8" by 4", untreated cedar | |
| 2 | tb | Olive oil |
| 4 | c | Fresh spinach; stemmed, cleaned |
| 2 | tb | Minced shallots |
| 1 | tb | Minced garlic |
| Salt; to taste | ||
| Freshly-ground white pepper; to taste | ||
| 1 | c | Lemon Butter Sauce; warm – see * Note |
| Chives; left long | ||
| 1 | tb | Chopped chives |
INSTRUCTIONS
* Note: See the "Lemon Butter Sauce" recipe which is included in this collection. Preheat oven to 400 degrees. In a small mixing bowl, combine the horseradish, lemon juice and zest, orange juice and zest, and cilantro. Season with sugar and salt. Season and oil both sides of the scallops. Lightly oil the cedar plank. Place the scallops on the plank and spread an even layer of the crust over the scallops. Place in the oven and bake for 6 to 8 minutes or until the crust is golden brown. In a large saute pan, heat the olive oil. Add the spinach and wilt for 3 to 4 minutes. Stir in the shallots and garlic. Season with salt and white pepper. Remove the scallops from the oven. Mound the spinach in the center of the plate. Arrange the scallops around the spinach. Spoon the sauce around the plate. Garnish with long chives and chopped chives. This recipe yields 4 servings as a first course. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2371 broadcast 06-17-1997) 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 10-26-1998 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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