Pan-Seared Scallops with a Yukon Gold Potato Mash and Basil Oil
- For the Basil Oil:
- 10 to 12 fresh basil leaves
- 1/2 cup extra-virgin olive oil
- 1/4 teaspoon fine sea salt
In a small bowl combine 1 cup of ice with 1 cup of water and set aside. In a small saucepan bring 2 cups of water to a boil. Add the basil leaves all at once, stirring to make sure they are all submerged. Cook for 5 to 10 seconds, then remove by using a skimmer or slotted spoon. Transfer the leaves immediately to the ice bath. Remove the leaves from the ice bath and squeeze firmly in your hands to release as much liquid as possible. Transfer the leaves to a blender along with the olive oil and salt, and process until the leaves are finely pureed, about 1 to 2 minutes. Strain the basil oil through a fine sieve or coffee filter. Place the oil in a small bowl and cover with plastic wrap.
Use the oil at room temperature, drizzled over salads, vegetables, sandwiches or grilled foods.
Yield: about 1/2 cup basil oil
Recipe courtesy Emeril Lagasse