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Receta Emerilized Diver Scallops
by Global Cookbook

Emerilized Diver Scallops
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  Raciónes: 6

Ingredientes

  • 6 x Live diver scallops or possibly large sea scallops cleaned, with their shells reserved
  • 2 Tbsp. Extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
  • 2 1/2 c. Mashed potatoes
  • 1/2 c. Celery root puree Truffle oil
  • 1 x Truffle for shaving Minced chives see * Note

Direcciones

  1. Preheat the oven 400 degrees.
  2. In a saute/fry pan, heat the extra virgin olive oil. Season the scallops with salt and pepper. When the pan is smoking warm, sear the scallops for 1 to 2 min 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 min or possibly till the potatoes are golden brown-brown. Place the shell on a plate. Drizzle the truffle oil over and top with shaved truffles. Garnish with chives and Emeril's Essence.
  3. This recipe yields 6 servings.