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La Belle Cuisine - More Appetizer Recipes

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Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

 

Emeril's Hot Mayonnaise-Glazed Scallops

 

 

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"Every day's a party - some are just more organized than others."
~ Eneril Lagasse


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Friday, November 10, 2006

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Emeril’s Hot Mayonnaise-Glazed Scallops

Every Day's a Party
Every Day's a Party

by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, 1999, William Morrow and Co.

"I love the texture of sea scallops, slightly chewy but sweet. If you can't find sea scallops, substitute the smaller bay scallops. Whichever you use, be sure that they are fresh and have a sweet smell and a fresh, moist sheen.
You could also use about 3/4 pound shrimp if scallops are not available in
your area."

Makes 12 appetizer servings.

For the Mayonnaise:
(makes about 1 1/2 cups)
1 large egg *
1 teaspoon Dijon mustard
1 tablespoon hot red pepper sauce
[Emeril's recipe for Homemade Pepper Sauce included in cookbook]
2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes
1 cup olive oil

For the scallops:
12 large scallop shells (available at gourmet shops)
(or) 12 small scallop shells (available at fish store)
24 large sea scallops -- each cut horizontally in half
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup chopped green onions or scallions (green part only)

* Here's what Emeril has to say about raw eggs:
"Although neither I, nor anyone who has eaten in my restaurant[s] has had a problem with them, raw eggs are said to be a possible source of harmful bacteria. To avoid risking illness, use only eggs that are very fresh, and don't leave them standing at room temperature, where bacteria can multiply. If you make the sauces that call for raw eggs, prepare them quickly and serve them immediately. If you make the sauce ahead, refrigerate it, and reheat before serving, if necessary."

Preheat oven to 400 degrees F.
In a food processor or blender, combine the egg, mustard, hot sauce,
lemon juice, Worcestershire, salt, black, pepper and red pepper flakes. Process until smooth, about 30 seconds. With the motor running, pour in
the oil in a slow, steady stream. The mixture will thicken. Refrigerate and ready to use.
Put the scallop shells on a baking sheet. Season both sides of the scallops with the salt and black pepper. Put two scallops in each shell and spoon about 2 tablespoon of the mayonnaise over them. Bake on the top rack of the oven until the mayonnaise is golden brown, about 10 minutes. Garnish with the green onions and serve hot.
 

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