Directions:
- In a hot saute pan, render the chorizo for 2 to 3 minutes. Remove from the heat. In a food processor, pulse the chorizo with the bread crumbs until the mixture binds together. Season with Essence. Season the scallops with Essence. Dredge the scallops in the flour. Dip the scallops in the egg wash, removing any excess. Dredge the scallops in the chorizo crust. In a saute pan, heat the olive oil. When the oil is hot, pan-fry the scallops for 2 to 3 minutes on each side, or until they are golden. Drain on a paper-lined plate. Season with Essence.
- Essence (Emeril's Creole Seasoning):
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Yield: about 2/3 cup
- Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 399.83 Kcal (1674 kJ) | ||
| Calories from fat | 137.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.25g | 23% | |
|---|---|---|---|
| Cholesterol | 46.94mg | 16% | |
| Sodium | 4322.46mg | 180% | |
| Potassium | 456.33mg | 10% | |
| Total Carbs | 55g | 18% | |
| Sugars | 4.16g | 17% | |
| Dietary Fiber | 9.23g | 37% | |
| Protein | 12.81g | 26% | |
| Vitamin C | 5.8mg | 10% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 5.4mg | 30% | |
| Calcium | 179.1mg | 18% | |
| Amount Per 100 g | |||
| Calories | 268.39 Kcal (1124 kJ) | ||
| Calories from fat | 92.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.23g | 23% | |
|---|---|---|---|
| Cholesterol | 31.51mg | 16% | |
| Sodium | 2901.45mg | 180% | |
| Potassium | 306.31mg | 10% | |
| Total Carbs | 36.92g | 18% | |
| Sugars | 2.79g | 17% | |
| Dietary Fiber | 6.2g | 37% | |
| Protein | 8.6g | 26% | |
| Vitamin C | 3.9mg | 10% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 3.6mg | 30% | |
| Calcium | 120.2mg | 18% | |
* 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.
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