| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Emlive02 |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Oil |
| 1/2 |
lb |
Chorizo |
| 1/2 |
c |
Minced onions |
| 2 |
c |
Peeled; small-diced Idaho potatoes |
| 1 |
tb |
Chopped garlic |
| 2 |
tb |
Chopped green onions; green part only |
| 12 |
lg |
Diver scallops; shucked, cleaned |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 24 |
|
Ritz Crackers |
| 4 |
tb |
Butter; melted |
| 1/2 |
lb |
Crabmeat; picked over |
| 1 |
tb |
Finely-chopped fresh parsley leaves |
| 1 |
c |
Fried parsley sprigs |
INSTRUCTIONS
Preheat the oven to 400 degrees. In a large saute pan, heat the oil.
Add the sausage and brown for 2 to 3 minutes. Add the onions.
Continue to cook for 1 minute. Add the potatoes. Season with salt and
pepper. Saute for 3 to 4 minutes. Remove from the heat and stir in
the garlic and green onions. Set aside and keep warm. Season the
scallops with salt and pepper. Place the scallops in a large
oven-proof oval ramekin, all of the scallops should touch each other.
In a mixing bowl, crush the crackers. Stir in the butter. Mix well.
Season the crust with salt and pepper. Stir in the parsley and crab
meat. Mix well. Season the crust with salt and pepper. Spread the
crust evenly over the scallops. Place in the oven and cook for 8 to
10 minutes, or until the crust is golden brown. Remove from the oven.
To serve, mound the potato salad in the center of four plates.
Arrange three scallops around the salad. Garnish with fried parsley
and serve. This recipe yields 4 servings.
Comments: The original recipe title as listed is "Crabmeat Crusted
Diver Scallops With A Warm Chorizo Potato Salad".
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EM-1B37 broadcast 05-10-1998) 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
06-03-1998
Recipe by: Emeril Lagasse
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