Emeril Lagasse’s new cookbook, Essential Emeril, is now available for pre-order!

For more information about the book and to pre-order your copy today click here.


Rustic Scallops


  • 16 large scallops, cleaned
  • 2 tablespoons Rustic Rub
  • 2 tablespoons olive oil
  • 1 cup black bean puree, hot
  • 1/2 cup guacamole
  • Sour cream in a squeeze bottle
  • Fried tortilla strips
  • 1 tablespoon chopped parsley
  • 1 tablespoon brunoise red peppers
  • 1 tablespoon brunoise yellow peppers


  • Season the scallops with Rustic Rub. Heat the oil in a large saute pan. When the oil is hot, sear the scallops for 2 minutes on each side. Remove from the pan. Spoon 1/4 cup of the puree in the center of each plate. Arrange four scallops around the sauce. Spoon the guacamole on top of each scallop. Garnish with the sour cream, tortilla strips, parsley, and peppers.