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Spicy Baked Scallops

Type: Fish, Shellfish
Serves: 1 people

Recipe Ingredients

1   Egg
1 tablespoon 15mlDijon mustard
1 tablespoon 15mlChopped garlic
1/4 cup 59mlChili sauce - plus
1 tablespoon 15mlChili sauce
  Juice of one fresh lemon
  Salt - to taste
  Freshly-ground black pepper - to taste
1 cup 237mlOlive oil - plus
2 tablespoons 30mlOlive oil
18   Diver scallops - cleaned, and
  Bottom shells reserved
1/2 cup 73g / 2.6ozGrated Parmigiano-Reggiano cheese
1 tablespoon 15mlFinely-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

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