Spicy Baked Scallops

Recipe Ingredients

1		Egg
1 tablespoon	15ml	Dijon mustard
1 tablespoon	15ml	Chopped garlic
1/4 cup	59ml	Chili sauce - plus
1 tablespoon	15ml	Chili sauce
		Juice of one fresh lemon
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	237ml	Olive oil - plus
2 tablespoons	30ml	Olive oil
18		Diver scallops - cleaned, and
		Bottom shells reserved
1/2 cup	73g / 2.6oz	Grated Parmigiano-Reggiano cheese
1 tablespoon	15ml	Finely-chopped parsley leaves

Recipe 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.

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

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.