Emerilized Diver Scallops

Name: Emerilized Diver Scallops
Ingredients: 6 each live diver scallops or large sea scallops, cleaned and shells reserved; 2 tablespoons olive oil; Salt and pepper; 2 12 cups mashed potatoes and 1/2 cup celery root puree; Truffle oil; 1 truffle for shaving; chopped chives for garnish; Essence, recipe follows; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried leaf oregano; 1 tablespoon dried thyme

16 ingredients

16 steps

Ingredients

6 each live diver scallops or large sea scallops, cleaned and shells reserved
2 tablespoons olive oil
Salt and pepper
2 12 cups mashed potatoes and 1/2 cup celery root puree
Truffle oil
1 truffle for shaving
chopped chives for garnish
Essence, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Directions

1

Preheat the oven 400 degrees F.
2

In a saute pan, heat the olive oil.
3

Season the scallops with salt and pepper.
4

When the pan is smoking hot, sear the scallops for 1 to 2 minutes on each side.
5

Remove from the pan.
6

Spoon the potatoes in a pastry bag with a star tip.
7

Pipe the potatoes onto the cleaned shell.
8

Place the scallop in the center of the potatoes.
9

Place the scallop shells on a baking sheet and bake for 6 to 8 minutes or until the potatoes are golden brown.
10

Place the shell on a plate.
11

Drizzle the truffle oil over the top and shaved truffles.
12

Garnish with chives and Essence.
13

Combine all ingredients thoroughly and store in an airtight jar or container.
14

Yield: about 2/3 cup
15

Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch.
16

Published by William and Morrow, 1993.