• 4servings

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B2, B3, B9, B12, C
MineralsChromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2/3 cup 157ml Chicken stock

  2. 2 Parsley - stems picked

  3. 1/4 cup 59ml White wine

  4. 12 Sea scallops

  5. 1 tablespoon 15ml Olive oil

  6. Emeril's Essence - seeNote

  7. 1/2 cup 73g / 2.6oz Chopped fresh mild herbs

  8. (basil, chervil, tarragon, parsley)

  9. 3 tablespoons 45ml Extra-virgin olive oil

  10. 1 teaspoon 5ml Minced garlic

  11. 8 oz 227g Fresh angel hair pasta - cooked, shocked, and tossed in olive oil

  12. 1/2 cup 73g / 2.6oz Grated Parmigiano-Reggiano cheese

  13. 2 tablespoons 30ml Finely-chopped parsley

  14. Edible flowers

Instructions Jump to Ingredients ↑

  1. * Note: See the "Emeril's Essence Information" recipe which is included in this collection.

  2. 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.

  3. Season the scallops with Emeril's 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.

  4. 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.

  5. This recipe yields 4 servings.


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