Pan Sauteed Scallops with Fresh Herb Pasta Salad and a Parsley Coulis

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 2/3 cup chicken stock
  • 2 bunches parsley, stems picked
  • 1/4 white wine
  • 12 sea scallops
  • Essence, recipe follows
  • 1 tablespoon olive oil
  • 1/2 cup chopped fresh mild herbs (basil, chervil, tarragon, parsley)
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon minced garlic
  • 8 ounces fresh angel hair pasta, cooked, shocked and tossed in olive oil
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • 2 tablespoons finely chopped parsley
  • Edible flowers
  • 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
Directions
  • 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 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.

Essence (Emeril's Creole Seasoning):
  • Combine all ingredients thoroughly.

  • Yield: 2/3 cup


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