Herb Crusted Sea Scallops

Recipe Ingredients

4		Sea scallops
1 tablespoon	15ml	Dijon mustard
		Salt - to taste
		Freshly-ground black pepper - to taste
		Bayou Blast - {Emeril's Creole Seasoning} - see * Note
2 cups	292g / 10oz	Finely-chopped herbs (total)
		(cilantro, mint, parsley, thyme, basil --
		Tarragon, chervil)
2 tablespoons	30ml	Oil
4 oz	113g	Goat cheese
1/2 lb	227g / 8oz	Cleaned frisee or endive
1		Herb Vinaigrette - see * Note

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" and "Herb Vinaigrette" recipes which are included in this collection.

Preheat broiler.

Gently spread Dijon mustard over the scallops and then season with salt and pepper, and Bayou Blast. Dip the top and bottom of the scallops into the chopped herbs.

In a skillet heat oil, add scallops and cook for 1 minute, turn and cook for another minute. Remove scallops to a gratin or oven-proof dish. Top each scallop with a mound of goat cheese. Place under the broiler until lightly browned. Serve on a bed of frisee or endive. Drizzle with the Herb Vinaigrette.

This recipe yields 1 entree serving or 2 appetizer servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2220 broadcast 08-28-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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