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
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):
- 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
Combine all ingredients thoroughly.
Yield: 2/3 cup
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By djpiglet_544078
Georgetown, TX
on June 09, 2009
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I didn't deviate from the recipe, but my husband and I did not like this recipe. Something about the parsley gave it a bitter aftertaste and I felt like I was eating grass. I used flat leaf parsley and maybe that was my problem? I did like the basil and garlic on the pasta. I threw out the parsley mix and will add a few items to the garlic basil pasta and eat it separately.
I thought it was a waste of good scallops.
By tonifla
PVB, FL
on September 16, 2008
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This is a wonderful recipe. While I wouldn't call it quick, because chopping the herbs takes a little while, it is fairly easy. The herbs give it a wonderful fresh taste and the scallops are fabulous. This is the first time I tried Emeril's Essence and it's delicious! This is a winner!
By beckster_47_3478602
cincinnati, OH
on July 26, 2006
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very tsty, I used shrimp and scallops and this was tasty and easy.
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