* Note: See the "Emerils Essence Information" recipe which is included in this collection. In a hot saute pan, render the chorizo for 2 to 3 minutes. Remove from the heat. In a food processor, pulse the chorizo with the bread crumbs until the mixture binds together. Season with Essence. Season the scallops with Essence. Dredge the scallops in the flour. Dip the scallops in the egg wash, removing any excess. Dredge the scallops in the chorizo crust. In a saute pan, heat the olive oil. When the oil is hot, pan-fry the scallops for 2 to 3 minutes on each side, or until they are golden. Drain on a paper-lined plate. Season with Essence. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2374 broadcast 10-01-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - email@example.com 11-14-1996 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (135g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 6 (5%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 19.8mg||6 %|
|Sodium 97mg||3 %|
|Potassium 213.3mg||6 %|
|Total Carbohydrate 15.7g||5 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 15.2g|
|Protein 12g||17 %|
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Calories per serving: 121
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