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Emerilized Diver Scallops

  • Yield: 6 servings


  • 6 live diver scallops or large sea scallops, cleaned and shells reserved
  • 2 tablespoons olive oil
  • Salt and pepper
  • 2 1/2 cups mashed potatoes and 1/2 cup celery root puree
  • Truffle oil
  • 1 truffle for shaving


  • Preheat the oven 400 degrees F. In a saute pan, heat the olive oil. Season the scallops with salt and pepper. When the pan is smoking hot, sear the scallops for 1 to 2 minutes on each side. Remove from the pan. Spoon the potatoes in a pastry bag with a star tip. Pipe the potatoes onto the cleaned shell. Place the scallop in the center of the potatoes. Place the scallop shells on a baking sheet and bake for 6 to 8 minutes or until the potatoes are golden brown. Place the shell on a plate. Drizzle the truffle oil over the top and shaved truffles. Garnish with chives and Essence.