| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Essnce09 |
2 |
servings |
INGREDIENTS
| 4 |
lg |
Scallops |
| 1/2 |
c |
Pistachios; shelled, peeled, |
|
|
And chopped |
| 1 |
ts |
Chopped orange zest |
| 1 |
ts |
Softened butter |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
tb |
Olive oil |
|
|
=== VINAIGRETTE === |
| 1 |
|
Orange; juiced |
| 1 1/2 |
ts |
Chopped fresh chervil |
| 1 |
tb |
Light olive oil |
| 1 |
ts |
Chopped shallots |
|
|
Chervil sprigs; for garnish |
INSTRUCTIONS
Preheat oven to 400 degrees. In a bowl combine pistachios, orange zest,
butter, salt, and pepper until it forms a paste. In an oven-proof skillet
heat oil. Season scallops with salt and pepper and place in the skillet and
sear until golden on one side. Then turn the scallops over and top the
seared side with a mound of the nut paste. Place in the hot oven.
Meanwhile, prepare the vinaigrette. Squeeze juice from the orange into a
small bowl and mix in oil, shallots, chervil, salt and pepper. Remove
scallops from the oven, place on a serving plate and drizzle with the
vinaigrette. Garnish with chervil sprigs. This recipe yields 2 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2215 broadcast 10-14-1997) 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
10-15-1997
Recipe by: Emeril Lagasse
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