Pan-Sauteed Scallops W Herb Pasta Salad And Parsley Coulis

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Pan-Sauteed Scallops W Herb Pasta Salad And Parsley Coulis Ingredients

2/3 c Chicken stock	3 tb Extra-virgin olive oil
2 bn Parsley; stems picked	1 ts Minced garlic
1/4 c White wine	8 oz Fresh angel hair pasta;
12 Sea scallops	; tossed in olive oil
1 tb Olive oil	1/2 c Grated Parmigiano-Reggiano
1/2 c Chopped fresh mild herbs	2 tb Finely-chopped parsley
(basil; chervil, tarragon,	Edible flowers

Instructions for Pan-Sauteed Scallops W Herb Pasta Salad And Parsley Coulis

* Note: See the "Emerils Essence Information" recipe which is included in this collection. In a sauce pan, bring the chicken stock up to a boil. Remove from the heat. Pour into a blender along with the parsley and white wine. Puree until smooth. Season with salt and pepper. Season the scallops with Emerils Essence. In a saute pan, heat the olive oil. When the oil is hot, saute the scallops for 2 minutes on each side. (The scallops should have a nice golden-brown sear on each side -** the oil must be almost smoking.) Remove from the pan. In a mixing bowl, whisk the herbs and extra-virgin olive oil together. Add the garlic. Toss the pasta with the dressing. Season with salt and pepper. Spoon the coulis in the center of the plate. Mound the pasta salad in the center of the sauce. Arrange the scallops around the salad. Garnish with the cheese, parsley, and edible flowers. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2388 broadcast 10-10-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-11-1996 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.

Main Ingredient: ChickenCuisine: Uncategorized

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