| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Essnce08 |
4 |
servings |
INGREDIENTS
| 2/3 |
c |
Chicken stock |
| 2 |
bn |
Parsley; stems picked |
| 1/4 |
c |
White wine |
| 12 |
|
Sea scallops |
| 1 |
tb |
Olive oil |
|
|
Emeril's Essence; see * Note |
| 1/2 |
c |
Chopped fresh mild herbs |
|
|
(basil; chervil, tarragon, parsley) |
| 3 |
tb |
Extra-virgin olive oil |
| 1 |
ts |
Minced garlic |
| 8 |
oz |
Fresh angel hair pasta; cooked, shocked, and |
|
|
; tossed in olive oil |
| 1/2 |
c |
Grated Parmigiano-Reggiano cheese |
| 2 |
tb |
Finely-chopped parsley |
|
|
Edible flowers |
INSTRUCTIONS
* Note: See the "Emeril's Essence Information" recipe which is included in
this collection.
In a sauce pan, bring the chicken stock up to a boil. Remove from the heat.
Pour into a blender along with the parsley and white wine. Puree until
smooth. Season with salt and pepper. Season the scallops with Emeril's
Essence. In a saute pan, heat the olive oil. When the oil is hot, saute the
scallops for 2 minutes on each side. (The scallops should have a nice
golden-brown sear on each side -** the oil must be almost smoking.) Remove
from the pan. In a mixing bowl, whisk the herbs and extra-virgin olive oil
together. Add the garlic. Toss the pasta with the dressing. Season with
salt and pepper. Spoon the coulis in the center of the plate. Mound the
pasta salad in the center of the sauce. Arrange the scallops around the
salad. Garnish with the cheese, parsley, and edible flowers. This recipe
yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2388 broadcast 10-10-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
12-11-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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