Smoked Scallop Sandwich Recipe - Cooking Index
Smoked Scallop Sandwich Recipe - Cooking Index
| 1 | Large sea scallops | |
| Emeril's Essence - see * Note | ||
| 2 | Baking potatoes - (abt 2 lbs) - peeled, grated (large) | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 3 tablespoons | 45ml | Olive oil - plus |
| 2 teaspoons | 10ml | Olive oil |
| 1/2 cup | 118ml | Vegetable oil |
| 2 cups | 474ml | Mache lettuce - (packed), or |
| Any other mild baby lettuce | ||
| 1/2 cup | 118ml | Sour cream |
| 2 tablespoons | 30ml | White wine |
| 2 tablespoons | 30ml | Thinly-sliced chives |
| 1 tablespoon | 15ml | Finely-chopped fresh parsley leaves |
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.
Prepare the stovetop smoker. Season the scallops with Essence. Place the scallops in the smoker and smoke for about 8 to 10 minutes. Remove from the smoker and cool. Slice the scallops into thin slices, about 1/4-inch thick. Set aside.
Wrap the grated potatoes in a large clean towel and squeeze out the excess starch. Get them as dry as possible. Unwrap and put the potatoes in a large mixing bowl. Season with salt and pepper. Add 2 tablespoons plus 2 teaspoons olive oil. Mix well. Form the mixture into 12 small patties, about 1 to 1 1/2 inches thick.
Heat the vegetable oil in a large nonstick skillet over medium heat. Fry the cakes, several at a time, until they are golden brown and cooked through, about 3 to 4 minutes on each side. Remove and drain on paper towels. Set aside.
In small mixing bowl, toss the lettuce with the remaining tablespoon of oil. Season with salt and pepper. Mix well. In another small bowl, combine the sour cream, white wine, and chives. Season with salt and pepper. Mix well.
To assemble, place one potato cake in the center of each plate. Fan several slices of the scallop over the potato. Drizzle the scallop with some of the chive cream. Mound some of the lettuce on top of the scallops. Top each sandwich with the remaining potato cakes. Garnish with a drizzle of the remaining chive cream and parsley.
This recipe yields 6 servings.
Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1C25)
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