| 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
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