Herb Crusted Sea Scallops
- 4 sea scallops
- 4 ounces goat cheese
- Creole spice-recipe included
- 1 tablespoon Dijon mustard
- 2 cups (total) finely chopped herbs ( cilantro, mint, parsley, thyme, basil, tarragon, chervil)
- 1/2 pound cleaned frisee or endive
- 2 tablespoons oil
- Herb vinaigrette-see recipe above
- Preheat broiler.
- Gently spread Dijon mustard over the scallops and then season with salt and pepper, and creole spice.
- Dip the top and bottom of the scallops into the chopped herbs.
- In a skillet heat oil, add scallops and cook for 1 minute, turn and cook for another minute.
- Remove scallops to a gratin or oven-proof dish.
- Top each scallop with a mound of goat cheese place under the broiler until lightly browned.
- Drizzle with the herb vinaigrette.
scallops, goat cheese, mustard, herbs, endive, oil, vinaigrette
Taken from www.foodnetwork.com/recipes/emeril-lagasse/herb-crusted-sea-scallops-recipe.html (may not work)