Recipe
Sauteed Scallops With Saffron Corn Sauce
Ingredients
- 2 cups Saffron Corn Sauce [2]
- 20 (about 2 pounds) very large sea scallops
- 4 teaspoons Emeril's Creole Seasoning [3]
- 1 tablespoon olive oil
- 1/4 cup chopped green onions
Directions
- Prepare the Saffron Corn Sauce, and set aside.
- Sprinkle the scallops on both sides with the Creole Seasoning and use your hands to coat them thoroughly.
- Heat the oil in a large skillet over medium-high heat. When the oil is hot, add the scallops and sautÈ until golden brown, for about 2 minutes on each side (3 minutes if theyíre very large).
- To serve, reheat the Saffron Corn Sauce over low heat (donít bring to a boil; just heat it through). Pour 1/2 cup of the sauce (be sure to spoon some corn out with the sauce) onto each of 4 dinner plates. Arrange 5 scallops on each. Sprinkle with 1 tablespoon of the green onions.
Recipe Details
- Source: Emeril's New New Orleans Cooking [6]
- Dish Type: Entree [7]
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