Pan Sauteed Scallops w Herb Pasta Salad & Parsley Coulis

Recipe Ingredients

2/3 cup	157ml	Chicken stock
2		Parsley - stems picked
1/4 cup	59ml	White wine
12		Sea scallops
1 tablespoon	15ml	Olive oil
		Emeril's Essence - see * Note
1/2 cup	73g / 2.6oz	Chopped fresh mild herbs
		(basil, chervil, tarragon, parsley)
3 tablespoons	45ml	Extra-virgin olive oil
1 teaspoon	5ml	Minced garlic
8 oz	227g	Fresh angel hair pasta - cooked, shocked, and tossed in olive oil
1/2 cup	73g / 2.6oz	Grated Parmigiano-Reggiano cheese
2 tablespoons	30ml	Finely-chopped parsley
		Edible flowers

Recipe Instructions

* Note: See the "Emeril's 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 Emeril's 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.

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

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