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Recipe courtesy Emeril Lagasse
Show: The Essence of EmerilEpisode: Gone Fishin'
Easy
2 appetizer servings
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2 tablespoons extra-virgin olive oil
1 small shallot, diced
1 clove garlic, minced
1/2 cup water or white wine
Quickly rinse the scallops in cold water and set aside.
In a pot, heat the oil. Add the shallot and the garlic and cook until softened. Add the scallops and the water or wine and cover. Cook until the shells have opened, about 10 minutes. Discard any scallops that have not opened.
Serve immediately.
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