Emerilized Diver Scallops Recipe

Name: Emerilized Diver Scallops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 each live diver scallops or large sea scallops, cleaned and shells reserved; 2 tablespoons olive oil; Salt and pepper; 2 ½ cups mashed potatoes and 1/2 cup celery root puree; Truffle oil; 1 truffle for shaving; chopped chives for garnish; Essence, recipe follows; 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

Servings: persons

6 each live diver scallops or large sea scallops, cleaned and shells reserved
2 tablespoons olive oil
Salt and pepper
2 ½ cups mashed potatoes and 1/2 cup celery root puree
Truffle oil
1 truffle for shaving
chopped chives for garnish
Essence, recipe follows
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

1
Preheat the oven 400 degrees F.
2
In a saute pan, heat the olive oil.
3
Season the scallops with salt and pepper.
4
When the pan is smoking hot, sear the scallops for 1 to 2 minutes on each side.
5
Remove from the pan.
6
Spoon the potatoes in a pastry bag with a star tip.
7
Pipe the potatoes onto the cleaned shell.
8
Place the scallop in the center of the potatoes.
9
Place the scallop shells on a baking sheet and bake for 6 to 8 minutes or until the potatoes are golden brown.
10
Place the shell on a plate.
11
Drizzle the truffle oil over the top and shaved truffles.
12
Garnish with chives and Essence.
13
Combine all ingredients thoroughly and store in an airtight jar or container.
14
Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch.
15
Published by William and Morrow, 1993.

237

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 6 each live diver scallops or large sea scallops, cleaned and shells reserved, 2 tablespoons olive oil, Salt and pepper, 2 ½ cups mashed potatoes and 1/2 cup celery root puree, and more.

Yes, Emerilized Diver Scallops falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Emerilized Diver Scallops

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions