| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Emlive06 |
1 |
servings |
INGREDIENTS
| 1 |
|
Egg |
| 1 |
tb |
Dijon mustard |
| 1 |
tb |
Chopped garlic |
| 1/4 |
c |
Chili sauce; plus |
| 1 |
tb |
Chili sauce |
|
|
Juice of one fresh lemon |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
c |
Olive oil; plus |
| 2 |
tb |
Olive oil |
| 18 |
|
Diver scallops; cleaned, and |
|
|
Bottom shells reserved |
| 1/2 |
c |
Grated Parmigiano-Reggiano cheese |
| 1 |
tb |
Finely-chopped parsley leaves |
INSTRUCTIONS
Preheat the oven to 400 degrees. In a food processor, fitted with a metal
blade, combine the egg, mustard, garlic, 1 tablespoon of the chili sauce,
and lemon juice. Process until smooth. Season with salt and pepper. With
the machine running, add 1 cup of the oil in a steady stream. Process until
the mixture is thick. Season with salt and pepper. Season the scallops with
salt and pepper. In a large saute pan, heat the remaining olive oil. Add
the scallops and sear for 1 minute on each side. Remove from the heat and
set aside. Scrub the scallop shells clean. Place the scallops in the center
of each shell. Spread a heaping tablespoon of the chili-mayonnaise on top
each scallop. Sprinkle the top of each scallop with the cheese. Place the
scallops on two baking sheets. Place in the oven and cook until the top is
golden and bubbly. Remove from the oven and serve on a large platter.
Garnish with parsley. Serve the scallops with the remaining 1/4 cup of
chili sauce. This recipe yields 18 scallops.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1B60 broadcast 07-10-1998) 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
07-28-1998
Recipe by: Emeril Lagasse
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