Crabmeat Crusted Diver Scallops With Chorizo Potato Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Emlive02 | 4 | Servings | |
INGREDIENTS
| 1 | T | Oil |
| 1/2 | lb | Chorizo |
| 1/2 | c | Minced onions |
| 2 | c | Peeled, small-diced Idaho |
| potatoes | ||
| 1 | T | Chopped garlic |
| 2 | T | Chopped green onions, green |
| part only | ||
| 12 | Diver scallops, shucked | |
| cleaned | ||
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| 24 | Ritz Crackers | |
| 4 | T | Butter, melted |
| 1/2 | lb | Crabmeat, picked over |
| 1 | T | 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 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 475
Calories From Fat: 332
Total Fat: 36.9g
Cholesterol: 79.7mg
Sodium: 782.3mg
Potassium: 672.7mg
Carbohydrates: 20.3g
Fiber: 2.6g
Sugar: 1.7g
Protein: 16.1g