Recipe courtesy of Emeril Lagasse
Total:
35 min
Prep:
10 min
Cook:
25 min
Yield:
4 servings

Ingredients

  • 1 tablespoon oil
  • 1/2 pound chorizo
  • 1/2 cup minced onions
  • 2 cups small diced Idaho potatoes, peeled
  • 1 tablespoon chopped garlic
  • 2 tablespoons chopped green onions, green part only
  • 12 large diver scallops, shucked and cleaned
  • Salt
  • Freshly ground black pepper
  • 24 Ritz Crackers
  • 4 tablespoons butter, melted
  • 1/2 pound crabmeat, picked over for cartilage
  • 1 tablespoon finely chopped fresh parsley leaves
  • 1 cup fried parsley sprigs

Directions

Preheat the oven to 400 degrees F. In a large saute pan, heat the oil. Add the sausage and brown for 2 to 3 minutes. Add the onions. Continue to cook for 1 minute. Add the potatoes. Season with salt and pepper. Saute for 3 to 4 minutes. Remove from the heat and stir in the garlic and green onions. Set aside and keep warm. Season the scallops with salt and pepper. Place the scallops in a large oven-proof oval ramekin, all of the scallops should touch each other. In a mixing bowl, crush the crackers. Stir in the butter. Mix well. Season the crust with salt and pepper. Stir in the parsley and crab meat. Mix well. Season the crust with salt and pepper. Spread the crust evenly over the scallops. Place in the oven and cook for 8 to 10 minutes, or until the crust is golden brown. Remove from the oven. To serve, mound the potato salad in the center of four plates. Arrange three scallops around the salad. Garnish with fried parsley and serve.

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