Crabmeat Crusted Diver Scallops with a Warm Chorizo Potato Salad

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

1

Average Rating:

Total Reviews: 1

Showing 1-1 of 1

Sort by:

Newest
  • on March 08, 2014

    Flag

    I am having trouble believing that this recipe is an original Lagasse? It is missing so many steps like fresh diced potatoes will cook in 3 to mins. I par-boiled these for 12 mins and they still did not get done as the instructions indicated. I should have realized that chorizo potato salad would not pair well with crab and as rich as this is it just was not there. I have cooked so many dishes by Emeril Lagasse and the only thing I changed was the par boiling. Save your money I can’t recommend this dish at all. It’s a stinker.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Carnival Eats

Get Cooking Channel on your TV.