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Name: Rustic Scallops
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: Sour cream; in a squeeze; 1 tb Brunoise red peppers; Fried tortilla strips; 1 c Black bean puree; hot; 2 tb olive oil; 1 tb Brunoise yellow peppers; 16 lg Scallops; cleaned; 2 tb Rustic Rub; see * Note; 1 tb Chopped parsley; 1/2 c Guacamole

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INGREDIENTS

Sour cream; in a squeeze
1 tb Brunoise red peppers
Fried tortilla strips
1 c Black bean puree; hot
2 tb olive oil
1 tb Brunoise yellow peppers
16 lg Scallops; cleaned
2 tb Rustic Rub; see * Note
1 tb Chopped parsley
1/2 c Guacamole

Servings

INSTRUCTIONS

* Note: See the "Rustic Rub - {Emerils Rustic Seasoning}" recipe which is included in this collection. Season the scallops with Rustic Rub. Heat the oil in a large saute pan. When the oil is hot, sear the scallops for 2 minutes on each side. Remove from the pan. Spoon 1/4 cup of the puree in the center of each plate. Arrange four scallops around the sauce. Spoon the guacamole on top of each scallop. Garnish with the sour cream, tortilla strips, parsley, and peppers. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2457 broadcast 09-18-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 10-06-1997 Recipe by: Emeril Lagasse

NOTES

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Rustic Scallops

Sour cream; in a squeeze
1 tb Brunoise red peppers
 Fried tortilla strips
1 c Black bean puree; hot
2 tb olive oil
1 tb Brunoise yellow peppers
16 lg Scallops; cleaned
2 tb Rustic Rub; see * Note
1 tb Chopped parsley
1/2 c Guacamole

* Note: See the "Rustic Rub - {Emerils Rustic Seasoning}" recipe which is  included in this collection.    Season the scallops with Rustic Rub. Heat the oil in a large saute pan.  When the oil is hot, sear the scallops for 2 minutes on each side. Remove  from the pan. Spoon 1/4 cup of the puree in the center of each plate.  Arrange four scallops around the sauce. Spoon the guacamole on top of each  scallop. Garnish with the sour cream, tortilla strips, parsley, and  peppers. This recipe yields 4 servings.    Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD  NETWORK - (Show # EE-2457 broadcast 09-18-1997) Downloaded from their  Web-Site - http://www.foodtv.com    Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com  ~or- MAD-SQUAD@prodigy.net    10-06-1997    Recipe by: Emeril Lagasse

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Nutrition

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Serving Size: 1 Serving (8g)
Recipe Makes: 4 servings

Calories: 17
Calories from Fat: 15 (88%)

Amt Per Serving		% DV

	Total Fat 1.7g	2 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 1.2g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 0.7mg		0 %
Potassium 17.6mg		0 %
Total Carbohydrate 0.4g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 0.3g
Protein 0.1g		0 %
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.

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Calories per serving: 17

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