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Herb Crusted Sea Scallops

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CATEGORY CUISINE TAG YIELD
Dairy Essnce06 1 servings

INGREDIENTS

4 Sea scallops
1 tb Dijon mustard
Salt; to taste
Freshly-ground black pepper; to taste
Bayou Blast – {Emeril's Creole Seasoning}; see * Note
2 c Finely-chopped herbs; total
(cilantro; mint, parsley, thyme, basil,
Tarragon; chervil)
2 tb Oil
4 oz Goat cheese
1/2 lb Cleaned frisee or endive
1 Recipe Herb Vinaigrette; see * Note

INSTRUCTIONS

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" and "Herb
Vinaigrette" recipes which are included in this collection.
Preheat broiler. Gently spread Dijon mustard over the scallops and then
season with salt and pepper, and Bayou Blast. Dip the top and bottom of the
scallops into the chopped herbs. In a skillet heat oil, add scallops and
cook for 1 minute, turn and cook for another minute. Remove scallops to a
gratin or oven-proof dish. Top each scallop with a mound of goat cheese.
Place under the broiler until lightly browned. Serve on a bed of frisee or
endive. Drizzle with the Herb Vinaigrette. This recipe yields 1 entree
serving or 2 appetizer servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2220 broadcast 08-28-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
11-08-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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