Emeril’s One-Pot Sizzling Skillet ~ Seared Scallops with Savoy Cabbage Fingerling Potatoes, Pink Ladies, and Sultanas
This is our seventh recipe from Emeril’s new cookbook, as we continue our participation in the One-Pot Blogger Cooking Party.
Along with nineteen other foodie blogger’s, we are sharing recipes, photos and our experiences from cooking within the new cookbook. Today, I am going to share our experiences from making the Seared Scallops with Savoy Cabbage Fingerling Potatoes, Pink Ladies, and Sultanas as found on page 14 from Emeril’s new cookbook Sizzling Skillets and Other One-Pot Wonders which is available for order now, the book went on sale on Tuesday, September, 27, 2011.
Check out our other six recipes which include three from the first week, where we kicked off the One-Pot Blogger Party here on CCR!
- Cajun Shrimp Stew
- Red Bean and Rice Soup
- Chicken and Andouille Jambalaya
- Linguine with Artichoke, Shrimp, and Mascarpone
- Slow-Cooked Pulled Pork
- Chicken Cacciatore
Emeril’s recipe for Seared Scallops with Savoy Cabbage Fingerling Potatoes, Pink Ladies, and Sultanas is included in the Skillets and saute pans chapter along with 24 other recipes that can be prepared from a skillet or saute pan. We really enjoyed this dish, in fact it was the first time that one of our guests had ever eaten scallops, and she said it was a great treat, and wanted some more.
About the recipe
The recipe calls for 12 under ten sea scallops, the under ten or U-10 means that at least ten or under scallops will weight a pound. So, this also means that you will need about one and a quarter pounds of sea scallops.
The recipe also incorporates a thinly sliced Pink Lady apple, and sultanas, or otherwise known as golden raisins, and fingerling potatoes sliced. Some of the other ingredients include savoy cabbage, white wine, chicken stock, and black peppercorns.
And dinner is served. This dish was accompanied with side of BLT Risotto, which is another recipe from the cookbook which we will feature next in this series..
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