Herb Crusted Sea Scallops
Preheat broiler. Gently spread Dijon mustard over the scallops and then season with salt and pepper, and creole spice. Dip the top and bottom of the scallops into the chopped herbs. In a skillet heat oil, add scallops and cook for 1 minute, turn and cook for another minute. Remove scallops to a gratin or oven-proof dish. Top each scallop with a mound of goat cheese place under the broiler until lightly browned. Drizzle with the herb vinaigrette.
Recipe courtesy of Emeril Lagasse
Recipe courtesy of Bobby Flay
Recipe courtesy of Robert Irvine