Try this Herb Crusted Sea Scallops recipe, or contribute your own.
Suggest a better description* Note: See the "Bayou Blast - {Emerils Creole Seasoning}" and "Herb Vinaigrette" recipes which are included in this collection. Preheat broiler. Gently spread Dijon mustard over the scallops and then season with salt and pepper, and Bayou Blast. Dip the top and bottom of the scallops into the chopped herbs. In a skillet heat oil, add scallops and cook for 1 minute, turn and cook for another minute. Remove scallops to a gratin or oven-proof dish. Top each scallop with a mound of goat cheese. Place under the broiler until lightly browned. Serve on a bed of frisee or endive. Drizzle with the Herb Vinaigrette. This recipe yields 1 entree serving or 2 appetizer servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2220 broadcast 08-28-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-08-1996 Recipe by: Emeril Lagasse
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Serving Size: 1 Serving (446g) | ||
Recipe Makes: 1 | ||
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Calories: 686 | ||
Calories from Fat: 487 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 54.1g | 72 % | |
Saturated Fat 25g | 125 % | |
Monounsaturated Fat 20g | ||
Polyunsanturated Fat 6.6g | ||
Cholesterol 109.4mg | 34 % | |
Sodium 1070.6mg | 37 % | |
Potassium 1123.4mg | 30 % | |
Total Carbohydrate 13.7g | 4 % | |
Dietary Fiber 8.1g | 32 % | |
Sugars, other 5.7g | ||
Protein 38.7g | 55 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 686
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