Chorizo Crusted Scallops

• 8 ounces finely chopped chorizo sausage
• 1/2 to 1 cup bread crumbs
• 16 large sea scallops
• Essence, recipe follows
• 1/2 cup flour
• 1 egg, slightly beaten with 3 tablespoons milk
• Olive oil for pan-frying
• 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. In a hot saute pan, render the chorizo for 2 to 3 minutes.
2. Remove from the heat.
3. In a food processor, pulse the chorizo with the bread crumbs until the mixture binds together.
4. Season with Essence.
5. Season the scallops with Essence.
6. Dredge the scallops in the flour.
7. Dip the scallops in the egg wash, removing any excess.
8. Dredge the scallops in the chorizo crust.
9. In a saute pan, heat the olive oil.
10. When the oil is hot, pan-fry the scallops for 2 to 3 minutes on each side, or until they are golden.
11. Drain on a paper-lined plate.
12. Season with Essence.
13. Combine all ingredients thoroughly and store in an airtight jar or container.
14. Yield: about 2/3 cup
15. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
16. Published by William and Morrow, 1993.

chorizo sausage, bread crumbs, scallops, flour, egg, olive oil, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, dried leaf oregano, thyme

Taken from www.foodnetwork.com/recipes/emeril-lagasse/chorizo-crusted-scallops-recipe.html (may not work)