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Seared Scallops on Wilted Watercress with Champagne Butter Sauce, and Parmesan Crisps (Emeril Lagasse) Recipe

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Seared Scallops on Wilted Watercress with Champagne Butter Sauce, and Parmesan Crisps (Emeril Lagasse)
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Ingredients
14
Count
Nutrition
3634
Calories
Total time
45
Minutes
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Ingredients:

Directions:

  1. In a large skillet, melt 2 tablespoons of the butter over medium-high heat. Add the garlic and cook, stirring, until soft and fragrant, about 1 minute. Add the watercress, 1/4 teaspoon salt, and pinch white pepper, and cook, stirring, until the watercress is wilted and tender, 2 to 3 minutes. Remove from the heat and cover to keep warm.
  2. Lightly season both sides of the scallops with salt and white pepper. Heat the oil in a large skillet or saute pan over medium-high heat. Add the scallops and cook until golden and just cooked through, about 2 minutes per side. Transfer to a plate and cover to keep warm.
  3. Add the shallots to the oil remaining in the pan, and cook, stirring, until soft, about 1 minute. Add the Champagne and bring to a boil, scraping up any brown bits clinging to the bottom of the pan, and cook until reduced by 50 percent in volume. Add the remaining butter, 1 piece at a time, taking the skillet from the heat as necessary to prevent the sauce from breaking, and cook, whisking constantly, until all the butter is incorporated. Season, to taste, with salt and pepper.
  4. Divide the wilted watercress among 4 serving plates, top each with 5 Sauteed scallops, and drizzle with the Champagne Butter Sauce. Serve immediately with the Parmesan Crisps.
  5. Cook and Pair with: Charbaut Brut Champagne, Epernay, France
  6. Parmesan Crisps:
  7. Preheat the oven to 425 degrees F. Lightly grease a baking sheet and set aside.
  8. Unfold the puff pastry sheet on a lightly floured surface. Using a pastry brush, brush the dough with the beaten egg. Sprinkle with the Parmesan and sesame seeds, then roll with a rolling pin to make the cheese and seeds adhere to the pastry. Cut the pastry in half horizontally, then into desired shapes, such as diamonds or rectangles. Transfer to the prepared pan and bake until golden and risen, about 12 minutes. Remove from the oven and serve hot.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3633.62 Kcal (15213 kJ)
Calories from fat 564.56 Kcal
% Daily Value*
Total Fat 62.73g 97%
Cholesterol 122.77mg 41%
Sodium 12741.49mg 531%
Potassium 7179.7mg 153%
Total Carbs 591.42g 197%
Sugars 1.18g 5%
Dietary Fiber 71.15g 285%
Protein 75.4g 151%
Vitamin C 135.2mg 225%
Vitamin A 0.1mg 2%
Iron 17mg 95%
Calcium 809.9mg 81%
Amount Per 100 g
Calories 409.68 Kcal (1715 kJ)
Calories from fat 63.65 Kcal
% Daily Value*
Total Fat 7.07g 97%
Cholesterol 13.84mg 41%
Sodium 1436.57mg 531%
Potassium 809.49mg 153%
Total Carbs 66.68g 197%
Sugars 0.13g 5%
Dietary Fiber 8.02g 285%
Protein 8.5g 151%
Vitamin C 15.2mg 225%
Iron 1.9mg 95%
Calcium 91.3mg 81%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 77.1
    Points
  • 82
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • sugar free,
  • high fiber

Bad Points

  • High in Sodium

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