Caramelized Diver Scallops

4 appetizer servings
  • 2 tablespoons olive oil, in all
  • 1 cup fresh corn kernels
  • 1/3 cup finely chopped onions
  • 1 teaspoon minced garlic
  • 1/4 cup small diced red peppers
  • 1 head frisee
  • 2 tablespoons chopped parsley
  • 1/4 cup water
  • 12 diver scallops, removed from the shell, (use very large scallops if divers are not available
  • Salt and pepper
  • 1 cup sugar (in a pie tin)
  • 1 cup pureed truffle cream of corn, hot (cook 1 cup of fresh corn down with cream, salt and pepper, puree and finish with truffle oil)
  • 1 black truffle
  • 3 long chives
  • 2 tablespoon chopped chives
  • Essence, recipe follows
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
  • In a saute pan, heat the olive oil. When the oil is hot, saute the corn, onions, garlic, and peppers for 3 minutes. Season with salt and pepper. Add the frisee, parsley and water. Cook to wilt the frisee, about 2 minutes. Remove from the heat. Season the scallops with salt and pepper. Dredge the scallops in the sugar. In a saute pan, heat the remaining 1 tablespoon of olive oil. When the pan is smoking hot, caramelize the scallops for 2 to 3 minutes on each side. Remove from the heat. Spoon the sauce on the bottom of the plate. Mound the salad in the center of the sauce. Arrange the scallops around the salad. Garnish with shaved Truffle, long chives, chopped chives and Essence.

Essence (Emeril's Creole Seasoning):
  • Combine all ingredients thoroughly and store in an airtight jar or container.

  • Yield: about 2/3 cup

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