From Chef Erich –
You all know that Emeril Lagasse is one of my favorite chefs. I have been to many of his restaurants and truly enjoy his recipes. This scallop recipe was very simple to make and the saffron corn sauce can be made ahead of time. I hope you enjoy this recipe as much as I did.
Sauteed Scallops
Ingredients:
- 2 C Saffron Corn Sauce (see recipe below)
- 20 (about 2 pounds) very large sea scallops
- 4 tsp Emeril’s Creole Seasoning
- 1 TBSP olive oil
- 1/4 C chopped green onions
Directions:
Prepare the Saffron Corn Sauce (see recipe below), 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 sauté until golden brown, for about 2 minutes on each side (3 minutes if they are very large).
To serve, reheat the Saffron Corn Sauce over low heat (don’t bring it to a boil; 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 TBSP of the green onions.
Saffron Corn Sauce
Ingredients:
- 1 tsp olive oil
- 1 ear fresh corn, kernels and cob
- 1 TBSP minced shallots
- 2 tsp minced garlic
- 1 tsp salt
- 3/4 tsp white pepper
- 1/2 C Fish Stock
- 1/4 tsp saffron threads
- 1 C heavy cream
- 1 TBSP unsalted butter
Directions:
Heat the oil in a small saucepan over high heat. When the oil is hot, add the corn kernels, the corncob, shallots, garlic, salt, and pepper and saute for 2 to 3 minutes. Stir in the stock and saffron and cook for 2 minutes. Stir in the cream and simmer until the sauce is thick enough to coat a spoon, for about 6 to 7 minutes. Discard the corncob and whisk in the butter. Remove from the heat and whisk until the butter is thoroughly incorporated, or prepare except for the butter and store, refrigerated, in an airtight container for up to 24 hours. Reheat the sauce over low heat, whisk in the butter, and proceed from there.
