Crabmeat Crusted Diver Scallops With Chorizo Potato Salad

Recipe Ingredients

1 tablespoon	15ml	Oil
1/2 lb	227g / 8oz	Chorizo
1/2 cup	31g / 1.1oz	Minced onions
2 cups	292g / 10oz	Peeled, small-diced Idaho potatoes
1 tablespoon	15ml	Chopped garlic
2 tablespoons	30ml	Chopped green onions, green part only
12 tablespoons	180ml	Diver scallops - shucked, cleaned (large)
		Salt - to taste
		Freshly-ground black pepper - to taste
24		Ritz Crackers
4 tablespoons	60ml	Butter - melted
1/2 lb	227g / 8oz	Crabmeat - picked over
1 tablespoon	15ml	Finely-chopped fresh parsley leaves
1 cup	16g / 0.6oz	Fried parsley sprigs

Recipe Instructions

Preheat the oven to 400 degrees.

In a large saute pan, heat the oil. Add the sausage and brown for 2 to 3 minutes. Add the onions. Continue to cook for 1 minute. Add the potatoes. Season with salt and pepper. Saute for 3 to 4 minutes. Remove from the heat and stir in the garlic and green onions. Set aside and keep warm.

Season the scallops with salt and pepper. Place the scallops in a large oven-proof oval ramekin, all of the scallops should touch each other. In a mixing bowl, crush the crackers. Stir in the butter. Mix well. Season the crust with salt and pepper. Stir in the parsley and crab meat. Mix well. Season the crust with salt and pepper. Spread the crust evenly over the scallops. Place in the oven and cook for 8 to 10 minutes, or until the crust is golden brown. Remove from the oven.

To serve, mound the potato salad in the center of four plates. Arrange three scallops around the salad. Garnish with fried parsley and serve.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B37 broadcast 05-10-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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