Emerilized diver scallops

6 servings

Ingredients

Quantity Ingredient
6.00 live diver scallops or large sea sc; allops, cleaned,
1 with their shells reserved
2.00 tablespoon olive oil
1 salt; to taste
1 freshly-ground black pepper; to taste
2½ cup mashed potatoes
½ cup celery root puree
1 truffle oil
1.00 truffle; for shaving
1 === garnish ===
1 chopped chives
1 emeril's essence; see * note

Directions

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

Preheat the oven 400 degrees. In a saute pan, heat the olive oil.

Season the scallops with salt and pepper. When the pan is smoking hot, sear the scallops for 1 to 2 minutes on each side. Remove from the pan. Spoon the potatoes in a pastry bag with a star tip. Pipe the potatoes onto the cleaned shell. Place the scallop in the center of the potatoes. Place the scallop shells on a baking sheet and bake for 6 to 8 minutes or until the potatoes are golden-brown. Place the shell on a plate. Drizzle the truffle oil over and top with shaved truffles. Garnish with chives and Emeril's Essence. This recipe yields 6 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2303 broadcast 04-16-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

04-22-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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