Emerilized Diver Scallops

Total Time:
55 min
40 min
15 min

6 servings

  • 6 each live diver scallops or large sea scallops, cleaned and shells reserved
  • 2 tablespoons olive oil
  • Salt and pepper
  • 2 12 cups mashed potatoes and 1/2 cup celery root puree
  • Truffle oil
  • 1 truffle for shaving
  • chopped chives for garnish
  • 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
  • Preheat the oven 400 degrees F.

  • In a saute pan, heat the olive oil. Season the scallops with salt and pepper. When the pan is smoking hot, sear the scallops for 1 to 2 minutes on each side. Remove from the pan. Spoon the potatoes in a pastry bag with a star tip. Pipe the potatoes onto the cleaned shell. Place the scallop in the center of the potatoes. Place the scallop shells on a baking sheet and bake for 6 to 8 minutes or until the potatoes are golden brown. Place the shell on a plate. Drizzle the truffle oil over the top and shaved truffles. Garnish with 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

  • Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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